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.
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.
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.
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.
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.
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.
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.
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
4 servings