Diane, A Broad
October 25, 2012

Roasted Grape and Camembert Crostini

This snack is like butter and jam on toast, but tweaked into something a little more sophisticated.

The camembert has a buttery, creamy texture, but, you know, cheesier. It’s got a little funk on it. But it’s not a punch-you-in-the-face funk, just a mellow funk.

The grapes here are cooked just a little — not to the point where they’ve turned into jam, but just enough to warm them up and concentrate their sugars. You can use any grapes you like, as long as they’re seedless, but I happen to love the colors on the gorgeous flame grapes. The thyme lends a savory note that keeps this snack from heading into dessert territory.

I snacked on this on a rainy afternoon before a long night of chugging through some work emails, but these lovely little crostini would be equally at home as the appetizer at a fall party.

Roasted Grape and Camembert Crostini

Makes as much as you like.

Ingredients
seedless grapes
olive oil
fresh thyme
baguette slices
camembert

Directions

Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Toss the grapes with a tablespoon of olive oil and some thyme. Place in the oven and bake for about 15-20 minutes, just until the skins start to wrinkle and pop.

Meanwhile, brush the baguette slices with more olive oil and grill or fry in a cast-iron skillet, until lightly golden brown.

Place thin slices of camembert on the slices of bread and top with the roasted grapes. Serve while the roasted grapes are still slightly warm.

Notes

Try swapping out the camembert for other cheese for more flavor combinations: ricotta, chèvre, and bleu all come to mind, as does creamy, melty Mont d’Or.

Music to cook by: Rise To Me [The Decemberists // The King Is Dead]

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12 Responses to “Roasted Grape and Camembert Crostini”

  1. I’ve always wanted to try roasted grapes in a savory capacity! Sounds interesting for sure. Adding cheese doesn’t hurt, either :)

  2. Linda says:

    Oh, how funny! I was at a photoshoot the other day and all the recipes were grape-themed. One of the recipes I was supposed to shoot was a camembert grape crostini, but the camembert exploded in the oven, so we pronounced the recipe a fail and moved on to the next one. Looks like I missed out on mellow funk, haha.

  3. KylaB says:

    This is something new to try

  4. This looks yummy! I’m looking forward to trying this myself.

  5. How interesting and delicious sounding. I’m featuring your post on my side bar this week (and linking back of course). Thank you for making me hungry.

  6. I have yet to try roasting grapes, but I just bought some the other day as well as some goat cheese, so I’ll try my own version of this beautiful crostini recipe!

  7. Marcella says:

    Looks great, and I’m sure it tastes even better!

  8. Rachel says:

    Hi Diane, my friend’s daughter’s ( Kimberly) gave me your website to check out. I just want to say I love it! I have used a couple of your recipes & they were delicious. I’m going to be making your pumpkin chocolate chip cookies this weekend. :)

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