Crostini with Roasted Grapes, Melted Brie, Thyme, Pecans, and Honey

I’ve been baking more bread at home lately, which leaves me with a bit of leftover bread. These scraps of bread are perfect for toasting up quickly as crostini, served with a variety of warm or cold toppings.

I read about roasted grapes for use in a recipe with fish, and I thought they would also go wonderfully when mixed with some melted brie cheese and honey.

For this recipe, I’ve included a small quantity of grape jelly and softened butter to spread on the crostini when they first come out of the oven, before the remaining toppings are added and the cheese goes back in the oven to melt—it’s almost like dessert.

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Crostini with Roasted Grapes, Melted Brie, Thyme, Pecans, and Honey

I’ve been baking more bread at home lately, which leaves me with a bit of leftover bread. These scraps of bread are perfect for toasting up quickly as crostini, served with a variety of warm or cold toppings.

I read about roasted grapes for use in a recipe with fish, and I thought they would also go wonderfully when mixed with some melted brie cheese and honey.

For this recipe, I’ve included a small quantity of grape jelly and softened butter to spread on the crostini when they first come out of the oven, before the remaining toppings are added and the cheese goes back in the oven to melt—it’s almost like dessert.

Ingredients

• 60 seedless grapes (red or green)
• 1 baguette-style loaf of bread (sliced into thin slices)
• 6 Tbsp butter (softened)
• 6 Tbsp grape jelly
• 16 oz 1 lb Brie cheese, cut into slices
• 12 sprigs thyme (leaves separated from stems)
• A few grinds (less than ¼ tsp of fresh black pepper)
• A small pinch (less than ¼ tsp of dried oregano)
• A tiny sprinkle (less than ¼ tsp of crushed red pepper flakes)
• 10 pecans (ground using a Microplane into a fine powder, or finely chopped)
• ¼ cup honey

Instructions 

• Preheat your oven to 500˚F.
• Place the grapes on a parchment-lined sheet tray.
• When the oven is preheated, roast the grapes until they burst in the oven and begin to darken, or about twenty minutes.
• Remove the grapes from the oven and set them aside.
• Reduce the heat in the oven to 350˚F.
• Gently spread the softened butter over the thin-sliced pieces of bread.
• Toast the buttered bread slices in the oven at 350˚F on a parchment-lined sheet tray for roughly five minutes, or until the butter has melted and the bread slices are warmed-through.
• Spread a thin layer of grape jelly on the top of the sliced bread.
• Add the thin slices of Brie cheese on top of each piece of bread.
• Add the thyme leaves, a few grinds of fresh black pepper, dried oregano, and red pepper flakes, and return the sheet tray with the crostini to the oven to start melting the cheese.
• Remove the crostini from the oven after roughly five minutes, or when the cheese is beginning to melt.
• Remove the sheet tray from the oven, and lightly dust the crostini with the Microplaned pecans.
• Add a generous drizzle of honey on top.
• Serve these warm, with extra napkins.

Notes

These are best served warm. Once you have the crostini toasted and the grapes roasted, these bite-sized appetizers are a breeze to assemble.