Grape and Olive Goat Cheese Crostini

  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: about 30 crostini
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1 small baguette, sliced into 1/2-inch-thick slices (about 30 slices)

1/4 cup plus 3 tablespoons olive oil 

Kosher salt and freshly ground black pepper 

2 cloves garlic, 1 left whole and 1 minced

1/4 teaspoon crushed red pepper flakes 

1 teaspoon fresh thyme leaves 

1 cup green seedless grapes, sliced in half 

1/2 cup pitted kalamata olives, sliced in half 

One 8-ounce log goat cheese, at room temperature


Preheat oven to 425 degrees F and line a sheet tray with a wire rack.

Place the baguette slices on the rack. Brush both side of the slices with 1/4 cup olive oil and sprinkle with salt and pepper. Toast in the oven until light brown and crispy, about 6 minutes. Let cool, then rub each slice with the whole clove of garlic.

Heat the remaining 3 tablespoons olive oil in a large fry pan over medium heat. Add minced garlic, crushed red pepper and thyme and cook for 1 minute. Add grapes and olives and cook, stirring, until heated through and grapes begin to soften, 3 to 4 minutes.

Spread about 1 tablespoon goat cheese on each crostini. Top each with the grape and olive mixture. Transfer to serving platter and serve.

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