Roasted grapes and goat cheese bruschetta is the perfect appetizer for fall. These crostini are made with roasted grapes flavored with balsamic vinegar, EVOO, and thyme, topping a slice of ciabatta bread spreaded with creamy goat cheese. It’s delicious and so easy to prepare that you’ll make it again and again!
Bruschetta is the most versatile recipe you can make with what the season has to offer. I have to confess that I love mixing sweet and savory flavors and fruit and cheese is a great combination to take advantage in the fall season when there is a lot of delicious produce!
Try these grape cheese crostini at your next appetizer or as a savory snack and you will not be disappointed.
Why you will love this recipe
– This bruschetta is a seasonal bruschetta given the use of grape. If you would like to know more about which seasonal produce to buy in October, check my blog post.
– You will need only 6 ingredients, excluding salt and pepper
– This recipe is totally achievable, yet elegant enough to serve when you have some company
Roasted Grapes and Goat Cheese Bruschetta Ingredients & Variations
Grapes: I used red grapes, but you can use any color of grapes or even a mixture of them.
Thyme: I prefer fresh thyme to dried thyme, simply because it gives off more of its herbaceous flavor. You can also substitute it with oregano or parsley if you like.
Goat cheese: goat cheese has a more delicate flavor and pairs well with the sweetness of the grapes. I use this type of cheese because I like how the company pays attention to the production process and the environment. I really like the taste of the goat cheese, but if you want to round it out, add some crème fraîche or some sour cream.
Balsamic Vinegar: Modena is the region known for making balsamic vinegar. This is an intensely flavored vinegar made from grape must. Traditional balsamic vinegar is shiny, dark brown and moves like syrup, with a velvety texture on the tongue. It has a complex flavor that explodes in the mouth with notes of molasses. Traditional balsamic has a gentle tartness rather than a strong acidity. Be sure to buy a bottle-stamped DOP (“Denominazione di Origine Protetta”) – a European Union certification that guarantees the quality, production, and place of origin of an ingredient. My favorite brands are DeNigris1889 and Ponti.
High-quality Extra Virgin Olive oil: olive oil is one of the main ingredients of the dressing, so make sure it is of good quality. These are some of my favorite brands: Colavita, Bertolli, Monini and O.Live & CO.
Honey or no honey? Personally, I think grapes are sweet enough, but you can add a touch of honey if you like.
Nuts or no nuts? The nuts do make the bruschetta crunchy, but I think the beauty of this bruschetta is its simplicity. If you want to add nuts, go with walnuts.
How to make roasted grapes and goat cheese bruschetta
Preheat the oven at 425°F (220°C). Wash and dry the grapes and remove the stems.
Start by tossing the grapes with olive oil, salt, pepper, and thyme. Place them on a baking sheet and roast them for 30 minutes.
While the grapes are roasting, coarsely crumble the goat cheese. Toast the ciabatta slices 5 minutes before you remove the grapes from the oven.
Drizzle the grapes with a little vinegar. Spread some goat cheese on the toasted ciabatta, top with the toasted grapes, more thyme and serve!
MORE DELICIOUS RECIPES FOR YOU
Sarde in Saor (Sweet and Sour Sardines)
Sicilian Arancini (Rice Balls)
SERVING AND STORING SUGGESTIONS
You can store the roasted grapes in an airtight container or jar in the refrigerator for 3 days. The bruschetta, on the other hand, must be eaten immediately or the bread will become soggy.
Serve them as an appetizer with an aperitive or with a side dish for a light lunch.
WHICH WINE TO PAIR WITH ROASTED GRAPES AND GOAT CHEESE BRUSCHETTA?
I recommend pairing this crostini with a glass of prosecco if you want to serve it as an appetizer. Its fruity notes will cut through the creaminess of the cheese. I recommend Prosecco from Conegliano Valdobbiadene if you can find it. The quality of the grapes in this area is better than any other.
If you want to serve it with a salad or side dish instead, consider a Traminer from the Alto Adige region, which is more aromatic and ideal for cheese and vegetable dishes.
Ingredients
- 1/3 lb ciabatta
- 2⅓ cup grapes
- ¼ lb goat cheese
- 1½ tbsp olive oil
- 1 tbsp balsamic vinegar
- 3 sprigs thyme
- 1 tsp salt
- 1 tsp pepper
Instructions
- Preheat the oven at 425°F (220°C).
- Wash and dry the grapes and remove the stems.
- In a small bowl toss the grapes with olive oil, salt, pepper, and thyme. Place them on a baking sheet and roast them for 30 minutes in the oven.
- While the grapes are roasting, coarsely crumble the goat cheese in a bowl. Toast the ciabatta slices just 5 minutes before you remove the grapes from the oven.
- Drizzle the grapes with a little vinegar. Spread some goat cheese on the toasted ciabatta, top with 4-5 roasted grapes, more thyme and serve!
Nutrition
Ottimo e invitante