Roasted Grape and Ricotta/Chevin Crostini

Roasted Grape and Ricotta/Chevin Crostini

These roasted grape crostini with soft cheese are truly to die for. They are a delicious appetizer or a great addition to a cheese platter.

  • Preheat the oven to 200°C. On a parchment paper-lined baking sheet, toss some grapes with a drizzle of vinegar, a sprig or two of your preferred herb, we like to use rosemary or basil, and some olive oil. Season with salt and pepper and toss to coat. Roast for about 15 minutes, stirring occasionally, until the grapes are softened and the skins start to pop.
  • Meanwhile, place some nut & seed mix in a pan over medium heat, and dry toast until lightly golden, shifting occasionally. 
  • Slice the sourdough (or your bread of choice) into desired slices. Brush the slices with some olive oil. Arrange them on a baking sheet and toast until golden and crisp. 
  • To assemble the crostini, dollop some of the ricotta/vegan chevin onto each crostini. Spoon the warm grapes on top and sprinkle with the toasted nut & seed mix. Arrange on a platter and top with a drizzle of honey or maple syrup and some lemon zest. Sprinkle the crostini with salt and garnish with some chopped fresh herb.


Roasting grapes concentrates and deepens their sweetness.