Euphoricotta & Roasted Grape Crostini with Fresh Thyme

Sweet, jammy roasted grapes meet cool, creamy Euphoricotta on golden crostini, finished with fresh thyme. Simple ingredients, stunning results — this one disappears fast.

Serves:

Prep:

10 minutes

Cook:

30 minutes

Ingredients

1 baguette, sliced ¼-inch thick
3 tbsp olive oil (for brushing)
2 cups seedless red or black grapes, left whole
2 tbsp olive oil (for roasting)
¼ tsp flaky sea salt
¼ tsp black pepper, freshly cracked
1 cup Euphoricotta
2 tbsp fresh thyme leaves, plus small sprigs for garnish

Instructions

Roast the grapes — Preheat oven to 400°F. Toss grapes with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 20–25 minutes, until the grapes are blistered, jammy, and releasing their juices. Set aside to cool slightly.
Toast the crostini — Arrange baguette slices on a baking sheet and brush both sides with olive oil. Bake for 8–10 minutes, flipping halfway, until golden and crisp. Set aside to cool.
Assemble — Spread a generous spoonful of Euphoricotta onto each crostini. Place a roasted grape on top, drizzle with any pan juices.
Garnish & serve — Scatter fresh thyme leaves over each crostini and tuck a small thyme sprig on top. Arrange on a platter and serve immediately.

Pro Tips:

The grapes can be roasted up to a day ahead and stored covered in the fridge — they get even jammier overnight. Bring to room temperature before serving. Let the ricotta sit out for 15 minutes for the creamiest spread.

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