Balsamic-Roasted Grape Crostini

I have a minimalistic philosophy when it comes to appetizers.  When trying to time a multiple-course dinner, complicated appetizers are completely absurd.  In my opinion, a simple starter is like a secret weapon to keep the dinner guests content while you are putting the finishing touches on your second-course masterpiece. 

Balsamic-Roasted Grape Crostini {Pedantic Foodie}

This appetizer should definitely go in your dinner party tool kit.  It is no-fuss, yet elegant and it is the perfect opening act for your next gastronomic symphony.

Balsamic-Roasted Grape Crostini {Pedantic Foodie}

We begin by roasting our grapes with balsamic vinegar, olive oil, and a hearty amount of freshly ground black pepper.  The sweetness of the grapes pairs really well alongside the tangy vinegar and spicy pepper.  

I love the depth of flavor that roasting brings out.  I really want to roast just about everything this time of year. 

Balsamic-Roasted Grape Crostini {Pedantic Foodie}

You can even roast the grapes ahead of time and warm them up just before serving. 

Balsamic-Roasted Grape Crostini {Pedantic Foodie}

Though this is the perfect way to begin your dinner party, that is not to say that you necessarily need a crowd to enjoy a delightful appetizer.  If you would like to sit on the sofa and call this dinner I will be the first to applaud you.  

Balsamic-Roasted Grape Crostini {Pedantic Foodie}

It's Wednesday and I think we all need some mid-week simplicity.  



  Pedantic Foodie


Balsamic-Roasted Grape Crostini 

makes 16 

for the grapes

- 2 cups red grapes 

- 1/2 teaspoon kosher salt 

- 1 tablespoon balsamic vinegar 

- 1 tablespoon olive oil 

freshly ground black pepper, to taste 

Preheat oven to 425 degrees.  

In a small bowl combine grapes, salt, balsamic vinegar, olive oil and black pepper.  Toss to coat.  Spread the grapes out on a baking sheet lined with parchment.  Roast for 15-20 minutes or until the grapes have begun to wilt and the vinegar has thickened to a syrup-like consistency.  

toasts and assembly

  • 1 fresh baguette 
  • olive oil
  • 2 oz chèvre 

Turn oven to the broiler setting.  

Slice the baguette into 16 slices, about 1/2 inch in thickness.  Brush each side with olive oil.  Toast under the broiler for 5-7 minutes or until golden brown on the edges.  

Spread each toast with chèvre and top with warm roasted grapes.  Serve immediately.  Enjoy!