Bruschetta with Whipped Feta & Roasted Grapes

Yields16 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

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.

Bruschetta with Whipped Feta & Roasted Grapes

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)

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

5

Wine:
- Sparkling Rosé
- Pinot Noir (light-bodied)
- Dry Riesling or Grenache Blanc
Cocktails:
- Elderflower spritz
- French 75
- Grapefruit gin & tonic
Other Elegant Bites to Serve Alongside:
- Goat Cheese Balls with Pistachio & Cranberry
- Mini Rösti with Smoked Trout
- Zucchini Roll-Ups with Herbed Ricotta

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.

Nutrition Facts

16 servings

Serving size