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Roasted Grape & Camembert Crostini

Prep Time 10 minutes
Cook Time 40 minutes
Servings 4


  • 1 ½ lbs seedless red grapes
  • 2 tbsp olive oil plus more for brushing
  • 3 sprigs fresh thyme plus more for garnish
  • 1 baguette cut diagonally crosswise into 1/2" thick slices
  • 1 wheel Camembert de Portneuf


  • Preheat oven to 450ºF. Toss grapes with 2 tbsp of olive oil and thyme sprigs then spread in an even layer on a baking sheet, leaving some stems attached if you like (it makes a pretty presentation). Roast for about 25 minutes, flipping grapes once, until caramelized and juicy. Let cool.
  • Brush baguette slices with more olive oil and arrange on a second baking sheet. Bake about 6 minutes, flipping once half-way through, until toasted on both sides.
  • Switch the oven to broil. Top each toast with a thick wedge of camembert and broil about 5 minutes, watching very, very closely, until cheese is golden at edges and just softened. Top each crostini with a small bunch of grapes and sprinkle with a few thyme leaves, if desired.