Roasted Grape Crostini with Chevré and Rosemary

This Roasted Grape Crostini with Chevré and Rosemary recipe is the perfect accompaniment to your next cheeseboard or appetizer table.

Servings 10
Calories 125 kcal


For the roasted grapes

  • 1/2 pound grapes (I used a mix of concord and red) split into small clusters
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 4 sprigs rosemary

Everything else


  1. Preheat oven to 425 degrees. Toss grape clusters in olive oil and salt and place on baking sheet. Sprinkle rosemary sprigs around the baking dish.

  2. Roast for 20 minutes or until most of the grapes have blistered but haven't burst. 

  3. Arrange La Brea Bakery French Baguette slices in a single layer on a serving dish. Divide the cheese evenly between the slices and top each one with a small grape cluster.

  4. Garnish with orange zest and serve right away.

Nutrition Facts
Roasted Grape Crostini with Chevré and Rosemary
Amount Per Serving
Calories 125 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 311mg 13%
Potassium 70mg 2%
Total Carbohydrates 16g 5%
Sugars 3g
Protein 4g 8%
Vitamin A 2.6%
Vitamin C 0.9%
Calcium 3.8%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.