Roasted Grapes on Baguette

Not a fancy chef from France? That’s okay! Whip up these juicy roasted grapes, slather on some fancy cheese, drizzle with balsamic glaze and say “Baguette”. You are on your way to the tastiest and easiest appetizer set to wow a crowd. Oui oui!

Are you ready for a delicious appetizer, or even light lunch that is sure to bring smiles? Friends, I bring you these roasted grapes on a baguette. I know some of you are thinking “roasted grapes? They are fresh fruit eating!”, but I am telling you that roasting grapes brings out their sweetness to a whole new level. 

What are oven roasted grapes?

Oh, dear friends, they are sweet little juicy morsels of grape goodness. Did you know that virtually every fruit and vegetable gets a bit sweeter when you heat it up? And roasting it in the oven brings out the deliciousness of these little red globes of wonder.

This oven roasted grape recipe is a trendy, elegant way to eat them, too. 

What kind of cheese do I need?

We highly suggest that you make these roasted grapes with cheese crostini with creamy brie or thick goat cheese. The flavors will combine and explode in your mouth! 

However, if you can’t find either at your local grocery store, you can try using whipped ricotta, or even softened cream cheese. They both will give you the same appearance, but the flavor profiles will be different. In a good way, of course. Maybe try all the cheeses on this crostini? 

Now, there’s a thought….

Keep this super easy and quick appetizer idea in your back pocket (or appetizer Pinterest board), and whip it up for your next Holiday gathering.

How do you roast grapes?

Roasting grapes is easy, and it will make your whole house smell so good. Here’s how to roast grapes:

Step 1 – Cut your grapes in half.

You can opt to roast them whole, but we found they roasted through and looked better when sliced in half.

Step 2 – Get your oven nice and hot by pre-heating the oven to 425 degrees.

Step 3 – Place your grapes on a cookie sheet or oven safe pan, and place on the top rack of your pre-heated oven.

Step 4 – Roast for 10-15 minutes, stirring lightly about every 5 minutes.

Watch carefully for the perfect point where the skins start to brown, bubble and sweat. Your roasted grapes are done and ready to devour! They reminded me of those glorious days of my childhood when my mother used to juice fresh grapes and we would take a small swig of that warm fresh grape juice. Mmmmm.

Now that you have your roasted grapes, let’s make the perfect appetizer with them. This is so easy, so simple, and so elegant. 

TIPS FOR ASSEMBLING YOUR BALSAMIC ROASTED GRAPES CROSTINI

The fresher the better for these little roasted grapes. So it is best to have your baguettes prepped for right when those grapes come out of the oven.

But don’t let that discourage you from taking it to your get-together. They are still very yummy after sitting out for some time.

To assemble your roasted grape appetizer:

• Slice your baguettes into little bite size pieces.
• Roast them in your oven at 425 degrees until beginning to brown.
• Let them cool slightly.
• Layer the baguette with goat cheese or a slice of brie cheese. For the mild taste buds, the brie seems to please. For goat cheese lovers, they will drool over a nice thick creamy layer.
• Place 2-3 roasted grapes on top of the cheese.
• Drizzle with balsamic glaze right before serving.

I hope you enjoyed this idea! For another fun and healthy Fall appetizer idea, be sure to check out my Healthy Pumpkin Dip that can be made in advance and pulled out at a moments notice.

Enjoy cruising through all my blog friends Fall Appetizer ideas below.

Fall soup theme is up next for the Tastes of the Season blog tour, organized by Ella Claire, and I’m sure Marci will have a good one for us! (wink, wink)

Delicious Warm Cheddar Cheese Dip by Ella Claire & Co. | Baked Brie & Walnut Puffs by On Sutton Place | Baked Delicata Rings by Inspired by Charm | Baked Brie with Figs and Honey

Fall Charcuterie Platter by Craftberry Bush | Truffle, Almond, & Apple Flatbread by The Chronicles of Home | Lady Mary’s Crab Canapes by Town and Country Living | Roasted Grapes on Baguette by Tidbits

Zucchini Tart with Goat Cheese by My Sweet Savannah | Mini Pumpkin Pies by Shabby FuFu | Ground Beef Stuffed Peppers by Farmhouse on Boone | Fall Charcuterie by Happy Happy Nester

Roasted Garlic Hummus by Home Made Lovely | Smoky Cheese Ball by Tidy Mom | Easy Skillet Brie by French Country Cottage | Gluten + Dairy Free Herbed Boursin with Cranberry Almond Crackers by Zevy Joy

Baked Cheese, Pear and Prosciutto Cresent Roll by Julie Blanner | Rosemary Cashews by Rooms for Rent

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