Ok you guys, roasted grapes, do you have any idea how delectable these little jewels are? Off the charts. I’m not exaggerating. Apparently when you roast grapes to that perfect point between you know, regular grapes and raisins, they’re transformed into fabulous flavor bombs that complement both sweet and savory foods. And, if you roast them with fresh rosemary and toss with peppery arugula? And pile them on crunchy, garlicky toasts? And top with rich, toasted walnuts and a fresh sprinkle of sea salt? Best. party food. ever.
Or, light lunch, or afternoon snack, or late night snack. You get the idea. I may be a little obsessed. I also may or may not have eaten half a baguette’s worth of crostini while I waited for my camera battery to charge mid-photo shoot for this post. But ya, I definitely did.
And because holiday party season is almost upon us – hey there Halloween! – you have more than a few excuses to whip these babies up and take your guests to flavor town. And eat some vegetables and fruit while you’re at it. Move over pigs in a blanket.
- 2 cups assorted red and green grapes
- 4 sprigs fresh rosemary
- 1 tablespoon olive oil
- handful arugula
- ½ half French baguette, sliced thin
- ¼ cup garlic oil*
- ¼ cup toasted walnut pieces**
- salt and pepper
- Preheat oven to 400 F. Remove leaves from two of the rosemary sprigs and toss with grapes, olive oil and remaining rosemary. Season with salt and pepper. Spread out on a parchment lined cookie sheet and roast for 15 minutes, stirring once. Remove from oven, discard rosemary sprigs and toss grapes with arugula until wilted.
- Brush baguette slices with garlic oil on both sides and toast in oven for 7 - 9 minutes, flipping once.
- Top warm toast with a spoonful of grape and arugula mixture, top with walnuts and a sprinkling of large flake sea salt.
** To toast walnuts, preheat oven to 350 F. Lay out walnut pieces on a cookie sheet and toast for 5-10 minutes until fragrant and golden brown.
Want more party food inspiration? Check out my Harissa Spiced Red Lentil Hummus.
What a delicious way to enjoy crostini! I love those grapes! Yum! 😀 Thanks for sharing at this week’s Fiesta Friday. I hope you are having a great time. 🙂
Right?! I never knew roasting grapes could make them taste so awesome.
We used to have a restaurant in town called the Roasted Grape and they would use these little flavour bombs in several of their dishes. Soooo good. Your crostini sounds delicious. Definitely the perfect party food 🙂
Thank you, Natalie, and yes, they definitely are little flavor bombs!
These look so good. I would love to serve them at a reception I am planning, but was wondering if they are still good served at room temperature.
Hi Hilda, I made these for a New Year’s Eve party and we snacked on them all night long. So, yes, I think they’re definitely still tasty at room temp!
This sounds wonderful! Definitely will be trying! I think those roasted grapes would be great with some cheese, too. And probably wine as well 😀 Thanks for sharing with Fiesta Friday!
LOL! I make a version for my very non-vegan granny with a little manchego cheese melted on top, but I have to say, I prefer it without. But wine, that’s a must!