This Bruschetta with Whipped Feta & Roasted Grapes features creamy whipped feta spread over crispy crostini and topped with sweet, caramelized grapes. A sophisticated and easy appetizer that’s perfect for holidays, wine nights, or dinner parties.
Yields 16 Servings Servings Quarter (4 Servings) Half (8 Servings) Default (16 Servings) Double (32 Servings) Triple (48 Servings) Prep Time 15 minsCook Time 20 minsTotal Time 35 minsMakes 12–16 bruschetta slices
For the Roasted Grapes
2 cups seedless red or black grapes
1 tbsp olive oil
½ tsp fresh thyme leaves
Pinch of salt
Optional: splash of balsamic vinegar or drizzle of honey
For the Whipped Feta
6 oz feta cheese (block style, not pre-crumbled)
3 oz cream cheese (room temp)
1 tbsp olive oil
1 tbsp milk or cream (for texture)
Zest of ½ lemon
Black pepper, to taste
For the Crostini
1 baguette, sliced into ½-inch pieces
2 tbsp olive oil (for brushing)
Optional: garlic clove (for rubbing toast)
Roast the Grapes
1
Preheat oven to 400°F (200°C).
Toss grapes with olive oil, thyme, and a pinch of salt.
Roast on a parchment-lined sheet for 15–20 minutes, shaking once, until soft and blistered.
Optional: Drizzle with balsamic or honey while still warm.
Make the Whipped Feta
2
In a food processor, blend feta and cream cheese until mostly smooth.
Add olive oil, lemon zest, and a splash of milk. Blend again until creamy and whipped.
Season with black pepper. Chill if not using immediately.
Toast the Crostini
3
Brush baguette slices with olive oil and toast in a 375°F oven for 8–10 minutes, until golden.
Optional: Rub lightly with garlic clove while warm.
Assemble the Bruschetta
4
Spread whipped feta onto each toasted crostini.
Top with a spoonful of roasted grapes.
Garnish with fresh thyme, microgreens, or crushed pistachios (optional).
Pairing Suggestions
Tips & Notes
6
Feta tips: Use block feta for best texture. Avoid pre-crumbled.
Make-ahead friendly: Whipped feta and roasted grapes can both be made up to 2 days ahead. Store separately.
Flavor twist: Add crushed toasted walnuts or hazelnuts for crunch.
Bread options: Sourdough or multigrain baguette add earthy contrast to the creamy cheese and sweet grapes.
Ingredients Makes 12–16 bruschetta slices
For the Roasted Grapes
2 cups seedless red or black grapes
1 tbsp olive oil
½ tsp fresh thyme leaves
Pinch of salt
Optional: splash of balsamic vinegar or drizzle of honey
For the Whipped Feta
6 oz feta cheese (block style, not pre-crumbled)
3 oz cream cheese (room temp)
1 tbsp olive oil
1 tbsp milk or cream (for texture)
Zest of ½ lemon
Black pepper, to taste
For the Crostini
1 baguette, sliced into ½-inch pieces
2 tbsp olive oil (for brushing)
Optional: garlic clove (for rubbing toast)
Directions Roast the Grapes
1
Preheat oven to 400°F (200°C).
Toss grapes with olive oil, thyme, and a pinch of salt.
Roast on a parchment-lined sheet for 15–20 minutes, shaking once, until soft and blistered.
Optional: Drizzle with balsamic or honey while still warm.
Make the Whipped Feta
2
In a food processor, blend feta and cream cheese until mostly smooth.
Add olive oil, lemon zest, and a splash of milk. Blend again until creamy and whipped.
Season with black pepper. Chill if not using immediately.
Toast the Crostini
3
Brush baguette slices with olive oil and toast in a 375°F oven for 8–10 minutes, until golden.
Optional: Rub lightly with garlic clove while warm.
Assemble the Bruschetta
4
Spread whipped feta onto each toasted crostini.
Top with a spoonful of roasted grapes.
Garnish with fresh thyme, microgreens, or crushed pistachios (optional).
Pairing Suggestions
Tips & Notes
6
Feta tips: Use block feta for best texture. Avoid pre-crumbled.
Make-ahead friendly: Whipped feta and roasted grapes can both be made up to 2 days ahead. Store separately.
Flavor twist: Add crushed toasted walnuts or hazelnuts for crunch.
Bread options: Sourdough or multigrain baguette add earthy contrast to the creamy cheese and sweet grapes.
Bruschetta with Whipped Feta & Roasted Grapes
