Roasted Grape Brie Crostini is one of those things I craved at home after overpaying for fancy appetizers during a holiday dinner out. You know when you want to wow everyone but you honestly just want quick and easy? These treats manage both. The combination of creamy brie, sweet, caramelized grapes, and crusty bread is almost embarrassingly simple. Yet, somehow, your friends will ask if you’ve gone to culinary school. (Hilarious, right?)
Everything you’ll need to make this roasted grape and brie crostini
Here’s what you actually want to know: what are you chucking in your basket at the store? First, snag a small block of brie—I use more than I want to admit but nobody’s judging around here. Grab a bag of grapes (red or black work best). Then, you for sure need a crispy baguette or some sort of rustic bread. Toss in olive oil and a bit of honey if you want to look fancy, plus some flaky sea salt. Maybe some chopped thyme or rosemary if you’re feeling above average. And that’s it. Frankly, these are all things you can find at any basic grocery. No scavenger hunts or weird boutique shops. The secret is—brie likes to party with sweet and salty. I learned this accidentally back in college when I once put strawberry jam on some old cheese. Who knew lazy mistakes could become culinary magic? Oh and don’t be stingy with the brie. Go wild. 
Easy ways to customize
Now, let’s get weird (in a good way). Maybe you’ve only got green grapes? No shame. They roast up just fine, a tiny bit more tart. Hate thyme? Try a sprinkle of lemon zest or even some basil when you’re feeling like summer. If you want the crostini super crunchy, just toast the bread extra long. Gluten-free? There’s solid baguette swaps out there, promise. Sometimes I add a drizzle of balsamic glaze for a zingy edge—it looks all chef-like and my kids actually eat more grapes that way, which is a miracle. For holiday cheer, chopped candied nuts give crunch and remind people you tried. Oh, and once I stirred in a dab of fig jam—my aunt almost fainted from joy. These little swaps, honestly, you’ll barely need instructions because it’s impossible to mess up.
“These Roasted Grape Brie Crostini were gone in minutes at my last game night. Too easy, too good. My boyfriend actually licked the plate—no joke!”
— Stephanie M., Madison, WI
Roasted grape & brie crostini in 3 steps
Step 1—Slice your baguette into thin pieces. Brush them with olive oil and toast ’em in the oven until just lightly golden.
Step 2—Toss your grapes with olive oil and a pinch of salt. Throw them on a pan and roast until they look wrinkly and juicy.
Step 3—Layer a chunk of brie on each piece of toasted bread, pile on the warm grapes, drizzle with honey, and sprinkle with salt. That’s it. Eat them warm if you can.
Can I prep them ahead of time?
Here’s the kicker: you actually can prep almost everything. Slice your bread, keep it in a zip bag. Roast grapes in the morning and just warm them up later if you want them extra oozy. Brie is forgiving—leave it out a while to come to room temp before you build your crostini. Most times I plop the crostini on a serving tray, toast them right before friends arrive, and it feels like zero effort. Basically, this is the kind of appetizer that likes to work around your schedule. I appreciate that deeply as a human who forgets things.
Storing tips
Look, roasted grape brie crostini don’t stick around long, usually, but if you happen to have leftovers? Shove them in an airtight container and stick ’em in the fridge. Warm up in the oven the next day—skip the microwave unless you want sad, soggy bread. I sometimes separate the bread and toppings just to keep everything fresher. These are fine up to two days but honestly, best when eaten the same night. That extra bit of crunch and warmth makes all the difference.
Serving Suggestions
- Serve warm as a pre-dinner snack, people will think you went to a five-star restaurant.
- Add them alongside a cheese board for extra wow.
- Pair with a glass of dry white wine or a fizzy seltzer if you’re keeping it light.
- Double the recipe if you’re having more than four people—trust me, they go fast!
Common Questions
Q: Can I use goat cheese instead of brie?
A: Absolutely. Goat cheese is tangier but totally delicious with roasted grapes.
Q: Are grapes supposed to burst in the oven?
A: Some will pop a bit, especially if you roast ’em high. This is normal. Just don’t leave them in forever.
Q: Can I use another bread besides baguette?
A: Sure! Ciabatta or any sturdy country loaf works. I did it with sourdough and it was killer.
Q: Should I peel the grapes?
A: Definitely not. The skins help them hold together when roasting. Peeling is just extra work.
Your new party trick awaits
Is there anything more satisfying than pulling off a crowd-pleaser that looks so extra yet takes almost no effort? Roasted grape brie crostini checks every box for me. Your kitchen smells amazing, your friends will definitely ask for the recipe, and you’ll get all the five-star vibes for, honestly, minimal work. If you want to see how others riff on the classic, check out these inspiring ideas from Ambitious Kitchen’s take or this balsamic roasted grape brie crostini version on Barley & Sage. Try it out, switch things up, and don’t worry if it looks a little rustic. Real life is messy and delicious.
Roasted Grape Brie Crostini
Ingredients Â
MethodÂ
- Slice the baguette into thin pieces, brush with olive oil, and toast in the oven until lightly golden.
- Toss the grapes with olive oil and a pinch of salt, then roast until they are wrinkly and juicy.
- Layer a chunk of brie on each piece of toasted bread, top with warm grapes, drizzle with honey, and sprinkle with flaky sea salt.
- Serve warm and enjoy!
