Warm Roasted Grape & Brie Crostini with Honey & Fresh Thyme
Warm Roasted Grape & Brie Crostini with Honey & Fresh Thyme
September is when the season starts to turn — and this crostini is the perfect dish to mark the shift, warm and simple and just a little indulgent.
Red grapes roast in a hot oven until they blister and caramelize, releasing a sweet, jammy juice that pools around them. Spooned over toasted baguette slices topped with melty Brie, then finished with a drizzle of honey and a scatter of fresh thyme — it's one of those combinations that tastes far more impressive than the effort involved. Toast bread. Roast grapes. Assemble. Done.
Paired with our 2022 Poetic – Riesling, this is an effortless fall pairing. The wine's natural sweetness echoes the roasted grapes and honey, while its bright acidity cuts right through the richness of the Brie and keeps every bite feeling balanced. Stone fruit aromas in the wine mirror the caramelized fruit on the crostini, making this a seamless Riesling food pairing that proves exactly what wine pairs with Brie when you want something warm and welcoming.
Simple, warm, and made for early fall gatherings.
The Stoney Wines Family 🍷
When exploring Riesling pairing ideas, warm cheese and caramelized fruit is one of the most natural matches you can make. This Riesling with cheese brings natural sweetness that mirrors the roasted grapes and honey, while its signature bright acidity balances the richness of Brie with every bite. A fall appetizer pairing that opens any gathering on the right note.
Buy the Wine →Warm Roasted Grape & Brie Crostini with Honey & Fresh Thyme
Roasted Grapes
- 2 cups red or black grapes, left on the stem or removed
- 1 Tbs olive oil
- 1 tsp fresh thyme leaves
- Pinch of salt
Crostini
- 1 French baguette, sliced ½-inch thick
- 2 Tbs olive oil for brushing
- 8 oz Brie, rind on, thinly sliced
To Finish
- 2 Tbs good quality honey
- Fresh thyme sprigs
- Cracked black pepper
Method
Roast the Grapes
Preheat oven to 425°F. Toss grapes with olive oil, thyme, and a pinch of salt on a small baking sheet. Roast 15–18 minutes until blistered, caramelized, and beginning to burst. Remove and set aside.
Toast the Baguette
While the grapes roast, brush baguette slices lightly with olive oil and arrange on a baking sheet. Toast in the same oven for 6–8 minutes until golden and crisp at the edges.
Add the Brie
Remove toasted crostini from the oven. Lay a slice of Brie on each piece while still warm — the residual heat will soften the cheese beautifully without fully melting it.
Assemble & Serve
Spoon warm roasted grapes over the Brie-topped crostini, including any jammy juices from the pan. Drizzle with honey, scatter fresh thyme, and finish with a crack of black pepper. Serve immediately.
Chef Tips
- Don't skip the grape juices — scrape every drop from the roasting pan and spoon it over the crostini. That's where all the flavor lives.
- Concord grapes are spectacular here when in season — their intensity pairs beautifully with the Brie and honey.
- No Brie? Camembert or a soft goat cheese work equally well.
- Roast the grapes up to an hour ahead and reheat gently before serving.
Suggested Pairings
- A simple cheese board with walnuts and dried fruit
- Marinated olives
- Arugula salad with shaved Parmesan and lemon
Here's to warm roasted grapes, melty Brie, and a glass of Riesling that welcomes fall with every sip. 🍇🧀🍷
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