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Crostini with Blue Cheese and Roasted Grapes

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4 -6 people
Author: Emily Clifton


  • 12 1/3- inch-thick diagonal baguette slices
  • 4 ounces Cambozola blue cheese or Gorgonzola Dolce, room temperature
  • 1 1/2 cups seedless red grapes
  • 2 teaspoons olive oil plus more for drizzling
  • Kosher salt
  • Freshly cracked black pepper
  • 1/2 cup hazelnuts or walnuts toasted and coarsely chopped (optional)


  • Preheat oven to 400°F.
  • Place baguette slices in single layer on baking sheet. Toast in oven until golden, about 8 minutes. (Can be made 4 hours ahead.)
  • On a separate baking sheet, spread out the grapes and drizzle with olive oil and sprinkle with salt and pepper, to taste. Roast grapes for about 15-20 min, until they burst and release some juice. Shake the tray once or twice during roasting. (Can be made 4 hours ahead. Set aside in a bowl along with any juice from the pan).
  • Spread blue cheese on baguette slices. Top with two or three grapes and sprinkle nuts over each (if using). Drizzle each slice with some juice from the roasted grapes.
  • (If serving as a first course, I like to add some lightly dressed greens such as baby kale, arugula or watercress. Just toss about 2 cups with a tablespoon of olive oil and 2 teaspoons of balsamic vinegar).
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