Roasted Grape Bruschetta with Whipped Feta

Roasted Grape Bruschetta with Whipped Feta makes a delicious handheld appetizer for patio season. Simple to pull together and full of flavor, these sweet and savory grape crostini are the perfect bites to serve for any occasion.

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2026 Update: This recipe was originally shared in May 2017. The recipe and post include new photos, as well as more tips and tricks. I hope you love this appetizer!

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The summertime is upon us, which means my favorite entertaining season is here!

Gone are the days of hiding out indoors! And before it gets too hot, I’m all about the outdoor entertaining. Specifically, elegant outdoor entertaining.

Just because you’re outside in the summer doesn’t necessarily mean you are firing up the grill and making burgers for the crowd.

While I adore a good cookout and go crazy over a barbecue get-together, that doesn’t mean there isn’t a place for a more refined gathering outdoors that calls for apps, wine and good conversation.

And what better way to do this than with some fancy toast.

Why I love this recipe:

I know what you’re thinking… “GRAPE BRUSCHETTA? Really, Erin?”

Yes, really. Trust me.

First, we roast the grapes until their flavor is concentrated and so sweet. (The olive oil, salt and pepper do some serious work to make this happen.) The resulting grapes are almost jammy, with a hint of savory that pairs beautifully with the whipped feta.

And then we make the whipped feta. This dreamy, creamy, salty, perfectly spreadable spread comes together in no time while the grapes roast.

Then we arrange them all on slices of toasted bread. And the sweet and savory balance is perfection.

Serve it alongside a glass of your favorite crisp white wine and pair with good company for the perfect gathering. I love this one for a girls’ night in, but it can easily be dressed up for a dinner party or a shower spread, too.

This recipe works for any occasion where you want an easy, delicious appetizer.

More easy appetizers for outdoor entertaining: Heirloom Tomato Bruschetta | Hot Corn Dip | Whipped Ricotta Dip | Cucumber Bruschetta (Easy Cucumber Appetizer)

Red grapes on a white plate surrounded by a bowl of oil, salt and pepper

A bowl of feta with olive oil, an orange and black pepper on a white stone surface with a white and red striped linen

What you need to make this recipe:

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Rimmed baking sheet (or jelly roll pan) and parchment paper
Serrated knife and wooden cutting board
Food processor
Zester or microplane

Let’s talk ingredients!

In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.

Here is what you need to get at the grocery store:

Red grapes — I prefer seedless red grapes, but you can use grapes with seeds. You could also do this with green grapes. This is really a personal preference thing. I like the red grapes because they add a nice shock of color to the creamy feta.
Extra virgin olive oil — or another neutral oil. You will drizzle this over the grapes for them to roast in, as well as drizzle it into the feta to help make the dip creamier.
Kosher salt — medium grain kosher salt is my go-to in my kitchen. (Diamond Crystal is my favorite brand.) You can use a similarly sized sea salt if you prefer.
Black Pepper — freshly cracked adds the best flavor!
Feta cheese — I purchased crumbled feta cheese, but you could easily break it off from the block, too. Full fat feta will yield a more luscious result than lower fat or nonfat.
Orange zest — this is added to the feta mixture, as well as a garnish on top of the bruschetta. One large orange or two small should suffice.
Baguette — in my original recipe, I used a loaf of sourdough bread. I swapped it for a French baguette this time; mostly because I appreciate how much smaller the rounds of a baguette are. You can use a different bread, if you prefer, but you’ll want to cut it into more bite-sized pieces.

Roasted grapes on parchment on a sheet pan

How to roast grapes

Prepare. Preheat the oven. Line a rimmed baking sheet with parchment paper.

Season the grapes. Place the rinsed and patted dry grapes onto the parchment. Drizzle with olive oil, then season with a pinch of salt and black pepper.

Roast for about 20 minutes, then turn up the temp and roast for an additional 10 minutes.

Let them cool before proceeding.

Ingredients to make whipped feta spread in a food processor, before blending

Whipped feta spread on a white stone surface

How to make Roasted Grape Crostini with Whipped Feta

Make the whipped feta spread. Measure the feta, olive oil, pepper and orange zest into a food processor. Blitz until the mixture is smooth and well combined. Give it a taste, and if it is too bitter for you, add a drizzle of honey for a little sweetness.

Slice the baguette into even slices and toast them in the warm oven until golden brown. (You can follow my How to make Crostini tutorial!)

Crostini on a sheet pan with a bowl of whipped feta before the bruschetta are assembled

Assemble the bruschetta. Smear about a tablespoon of the feta cheese mixture onto a slice of the toasted baguette, then add a few roasted grapes on top. Garnish with bonus orange zest.

Repeat until all the bruschetta have been made.

Enjoy immediately with a glass of crisp white wine.

how to store:

Leftovers do not store well, so only make the amount of this that you know will be consumed.

Store all the elements of this recipe separately in the refrigerator for up to a week.

A hand holds a crostini smeared with whipped feta

Erin’s Easy Entertaining Tips

This grape crostini situation would be the perfect party appetizer for the summertime.

Here is what I might do if I were making this to share:

Make the elements early. This includes roasting the grapes, whipping the feta spread and slicing the bread. Store them all separately in the refrigerator and assemble when ready.
Double or triple the recipe for a crowd.
Play with the flavors. Instead of orange zest, use lemon zest. Swap the feta for softened cream cheese, or even goat cheese, ricotta or brie. Add a drizzle of honey (or hot honey!) to add a little more sweetness to the final crostini.

Roasted grape crostini on a sheet pan, before garnished with orange zest

Frequently Asked Questions

What is the difference between bruschetta and crostini?

From my understanding, the difference between them is the thickness of the bread slices and the type of bread. On my website, we kind of use them interchangeably, even though I know they are different.

Can I use a different cheese instead of feta?

I have not tried this recipe with a different cheese. Goat cheese would be a good swap if you like that. So would whole milk ricotta.

What can I make ahead of time for this recipe?

You can make the whipped feta in advance and keep it cold in the fridge. You can also roast the grapes and let them cool before removing from the stems and chilling.

Can I use store-bought crostini instead of toasting my own bread?

Sure.

What olive oil should I use for the whipped feta?

Use an olive oil that you enjoy the flavor of because it will come through in the whipped feta.

Can I make this dairy free?

No, I do not have a good recommendation as to how to make this dairy-free and do not recommend it at this time.

How do I know when the grapes are done roasting?

They will have softened and will have released some bright red juices.

Can I add any toppings or garnishes?

Sure, I love the garnish of orange zest here, but you could very easily sprinkle on some fresh herbs like fresh thyme leaves, fresh rosemary, or fresh parsley to add a pop of color and flavor.

What wine pairs well with this?

Any crisp, cold white wine would be lovely with this bruschetta. You can also use a rosé.

A hand holds a roasted grape crostini above a platter of more appetizers

Quick tips and tricks for the best grape crostini

Make the elements early and assemble before it’s time to serve. This include the whipped feta spread, as well as roasting the grapes.

Use a high-quality olive oil. It’s a main component of the whipped feta spread and the flavor of the oil will come through… so use something you actually enjoy.

Don’t skip the salt and pepper for the grapes. I know it seems minimal, but I promise you that it does important work. The hit of salt actually helps the sweetness of the grapes shine here and makes them beautiful to pair with the feta spread.

Seedless grapes are your friend. You can use red or green grapes. I prefer them seedless so that you don’t have to worry about chewing the seeds or worry about your guests needing a place to spit them out.

Roasted Grape Bruschetta with Whipped Feta from above on a white serving platter

When to share…

LADIES’ NIGHT IN: This was basically made to pair with and your favorite people.
DINNER PARTY: Elegant enough to start a more formal gathering without requiring a ton of effort. Win-win!
BRIDAL OR BABY SHOWER: They’re stunning AND easy to eat — exactly what you want on a shower appetizer table.
WINE NIGHT: Pair it with a crisp white wine and good conversation. You’ve got everything you need!

Does this sound like something you’d dig?

Scroll on down to get my recipe!