Homemade Roasted Grape Crostini Recipe

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Roasted Grape Crostini is a simple and tasty appetizer or snack that’s both vegan and soy-free. The sweet roasted grapes go perfectly with creamy cashew spread on crunchy crostini. It’s easy to make, and you can prepare ahead of time with some steps. Perfect for gatherings or a light bite.

Ingredients

Cashew Cream:

• ¾ cup raw cashews, soaked overnight
• 2 tbsp lemon juice
• 1 clove garlic
• ½ tsp salt
• 1 tbsp nutritional yeast, optional

Roasted Grapes:

• 4 cups seedless red grapes, washed and dried
• 2 tbsp balsamic vinegar
• 4 tbsp olive oil, divided
• 5-6 sprigs of fresh thyme, washed and dried
• 1 tsp ground black pepper
• 1 baguette, sliced
• Fresh thyme leaves and flaky sea salt to serve

Makes: 20-25 crostini

Prep Time: 20 minutes (plus overnight soak) | Rest Time: 1 hour | Bake Time: 30 minutes

Total Time: 1 hour 20 minutes

Directions:

Cashew Cream:

1. Soak cashews in cold water in a covered container for at least 12 hours in the fridge.
2. Drain the cashews and add them to a blender with lemon juice and 2 tablespoons (30ml) of water.
3. Blend on medium speed, adding more water as needed to achieve a smooth paste. Scrape down the sides occasionally.
4. Add salt (and nutritional yeast, if using) and blend one final time. Transfer to a sealed container and refrigerate for at least 1 hour to let the flavors develop and the mixture firm up.

Make the Crostini Bread:

1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or foil.
2. Slice the baguette into ½ inch (12mm) thick rounds.
3. Lay the rounds flat on the baking sheet and brush or drizzle with 2 tablespoons (30ml) of olive oil.
4. Bake for 7-10 minutes, or until the edges start to turn golden. Remove from the oven and let cool.

Roast the Grapes:

1. Increase the oven temperature to 425°F (220°C).
2. Line a large baking pan (about 9×13 inches or 22.5×32.5cm) with parchment paper or foil for easy cleanup.
3. Rinse the grapes, remove them from the stems, and dry thoroughly. Place the grapes in the prepared baking pan.
4. Drizzle with 2 tablespoons (30ml) of olive oil and balsamic vinegar, and toss to coat.
5. Add thyme sprigs to the pan and sprinkle ground pepper evenly over the grapes.
6. Bake for 15-25 minutes, or until the grapes burst and the liquid begins to reduce. Remove from the oven and let cool for 10 minutes.

To Serve:

1. Spread a layer of cashew cream on each crostini.
2. Top with 2-3 roasted grapes and a drizzle of the pan juices.
3. Garnish with fresh thyme leaves and a pinch of flaky sea salt.

How to Store Roasted Grape Crostini

The cashew cream can be made up to two days in advance and stored in an airtight container in the refrigerator, keeping it fresh and ready for use. The crostini bread can also be prepared ahead of time, up to one day in advance.

Simply store the baked slices in an airtight container at room temperature to maintain their crispness until you’re ready to assemble the dish.

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