Roasted Grape Crostini with Ricotta, Prosciutto and Honey Drizzle

  • Author: The Kitchen Whisperer

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  • 1 pound of red, seedless grapes removed from the stems
  • 1 tablespoon olive oil, plus extra for the baguette
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon thyme (dried) or 1 teaspoon fresh
  • 68 ounces ricotta
  • 6 slices of Prosciutto, cut in halves or thirds (depends on bread size)
  • 1 Crusty French Baguette, cut into 1/4” slices
  • Honey for drizzling


  1. Preheat oven to 425F.
  2. Place the grapes on a large rimmed baking sheet, drizzle with olive oil, salt and thyme.
  3. Using your hands gently toss coating the grapes evenly.
  4. Bake for 18-22 minutes or just until the grapes begin to burst and start to shrivel slightly.
  5. Remove the pan from the oven and allow to cool.
  6. Take another large baking sheet and lay the bread slices down.
  7. Brush the tops of each slice with a light coating of olive oil.
  8. Put the oven on broil.
  9. Broil the baguette for 2 minutes.
  10. Remove the pan from the oven, top with a schmear of ricotta and a piece of prosciutto.
  11. Place the pan back in the oven and broil for 2-3 minutes or until the ricotta is warmed and the prosciutto just starts to crisp.
  12. Remove from the oven, and plate the crostinis.
  13. Top each crostini with 3-4 roasted grapes.
  14. Drizzle each crostini with honey.
  15. Serve warm.
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