This appetizer pairs creamy, tangy whipped goat cheese with juicy, oven-roasted grapes , caramelized to perfection. Served atop toasted crostini , it’s a balance of warm and cool, sweet and savory, rustic and refined—ideal for brunch boards, wine parties, or holiday spreads.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 minsmakes ~20 crostini
For the Crostini
1 baguette, sliced into ½-inch rounds (about 20 slices)
2 tbsp olive oil
1 clove garlic, halved (optional for rubbing)
For the Whipped Goat Cheese
6 oz fresh goat cheese (chèvre)
¼ cup cream cheese (for smoothness)
2 tbsp heavy cream or milk (adjust to desired texture)
1 tsp lemon zest
Salt and freshly ground black pepper to taste
For the Roasted Grapes
2 cups seedless red grapes, removed from stems
1 tbsp olive oil
1 tsp fresh thyme leaves (or ½ tsp dried)
Pinch of flaky sea salt
Optional: a drizzle of balsamic vinegar or honey after roasting
Garnish (optional)
Chopped toasted walnuts or pistachios
Extra thyme or microgreens
A light drizzle of honey or balsamic glaze
Roast the Grapes
1
Preheat oven to 400°F (200°C) .
Toss grapes with olive oil, thyme, and a pinch of sea salt.
Spread on a parchment-lined baking sheet and roast for 18–22 minutes , until grapes are blistered and slightly collapsed.
Optional: After roasting, drizzle with balsamic vinegar or honey for added complexity. Let cool slightly.
Toast the Crostini
2
Arrange baguette slices on a baking sheet. Brush lightly with olive oil.
Toast in the oven for 8–10 minutes , flipping halfway, until golden and crisp.
Optional: While still warm, rub one side with a cut garlic clove for a subtle savory aroma.
Make the Whipped Goat Cheese
3
In a food processor or mixing bowl, combine goat cheese, cream cheese, lemon zest , and a splash of cream.
Whip until smooth and fluffy, adjusting cream for spreadability.
Season with salt and pepper to taste.
Assemble the Crostini
4
Spread a generous dollop of whipped goat cheese on each crostini.
Top with 2–3 roasted grapes (or a spoonful if they've burst slightly).
Finish with optional chopped nuts , microgreens , or a drizzle of honey/balsamic .
Tips for Success
5
Use room-temperature cheese for smoothest blending.
Roast grapes ahead —they’re delicious at room temp.
For variation, try figs, cherries, or peaches when in season.
Make-Ahead Tips
6
Cheese spread can be made up to 3 days ahead and refrigerated.
Crostini can be toasted a day ahead and stored in an airtight container.
Assemble just before serving for best texture.
Suggested Pairings
7
White wine: Sauvignon Blanc, dry Riesling, or Sancerre
Sparkling water with citrus
A fresh salad with arugula, citrus, and shaved fennel for a light starter course
Ingredients makes ~20 crostini
For the Crostini
1 baguette, sliced into ½-inch rounds (about 20 slices)
2 tbsp olive oil
1 clove garlic, halved (optional for rubbing)
For the Whipped Goat Cheese
6 oz fresh goat cheese (chèvre)
¼ cup cream cheese (for smoothness)
2 tbsp heavy cream or milk (adjust to desired texture)
1 tsp lemon zest
Salt and freshly ground black pepper to taste
For the Roasted Grapes
2 cups seedless red grapes, removed from stems
1 tbsp olive oil
1 tsp fresh thyme leaves (or ½ tsp dried)
Pinch of flaky sea salt
Optional: a drizzle of balsamic vinegar or honey after roasting
Garnish (optional)
Chopped toasted walnuts or pistachios
Extra thyme or microgreens
A light drizzle of honey or balsamic glaze
Directions Roast the Grapes
1
Preheat oven to 400°F (200°C) .
Toss grapes with olive oil, thyme, and a pinch of sea salt.
Spread on a parchment-lined baking sheet and roast for 18–22 minutes , until grapes are blistered and slightly collapsed.
Optional: After roasting, drizzle with balsamic vinegar or honey for added complexity. Let cool slightly.
Toast the Crostini
2
Arrange baguette slices on a baking sheet. Brush lightly with olive oil.
Toast in the oven for 8–10 minutes , flipping halfway, until golden and crisp.
Optional: While still warm, rub one side with a cut garlic clove for a subtle savory aroma.
Make the Whipped Goat Cheese
3
In a food processor or mixing bowl, combine goat cheese, cream cheese, lemon zest , and a splash of cream.
Whip until smooth and fluffy, adjusting cream for spreadability.
Season with salt and pepper to taste.
Assemble the Crostini
4
Spread a generous dollop of whipped goat cheese on each crostini.
Top with 2–3 roasted grapes (or a spoonful if they've burst slightly).
Finish with optional chopped nuts , microgreens , or a drizzle of honey/balsamic .
Tips for Success
5
Use room-temperature cheese for smoothest blending.
Roast grapes ahead —they’re delicious at room temp.
For variation, try figs, cherries, or peaches when in season.
Make-Ahead Tips
6
Cheese spread can be made up to 3 days ahead and refrigerated.
Crostini can be toasted a day ahead and stored in an airtight container.
Assemble just before serving for best texture.
Suggested Pairings
7
White wine: Sauvignon Blanc, dry Riesling, or Sancerre
Sparkling water with citrus
A fresh salad with arugula, citrus, and shaved fennel for a light starter course
Whipped Goat Cheese with Roasted Grapes on Crostini
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