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+ servings
Roasted Grape and Honey Chèvre Toasts with Rosemary
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A savory sweet recipe for roasted grape and honey chèvre toasts with fresh rosemary that makes a great addition to any holiday party menu.

Recipe Type: Appetizer
Makes: 12 toasts
Author: Brooklyn Supper
Honey Chèvre and Toasts
  • 12 1/2-inch thick slices bread (I used rye)
  • 5 tablespoons extra virgin olive oil, divided
  • 4 ounces chèvre
  • 2 tablespoons honey
  • 1 tablespoon minced rosemary leaves
  • sea salt
  • freshly ground pepper
Roasted Grapes
  • 2 cups black seedless grapes
  • 1 tablespoon extra virgin olive oil
  • 2 sprigs fresh rosemary
  • pinch of chili powder
  • sea salt
  • fresh ground pepper
  1. Preheat oven to 425 degrees F.
  2. Pour 3 tablespoons olive oil into a small bowl; use a pastry brush to brush bread with oil on both sides. Toast 10 - 15 minutes, until crisp and golden, flipping halfway through.
  3. Meanwhile, stir to combine chèvre with 2 tablespoons each honey and olive oil. Fold in minced rosemary and a generous pinch each sea salt and pepper.
  4. Toss grapes with 1 tablespoon olive oil, rosemary sprigs, and a pinch each chili powder, sea salt, and pepper. Spread on a rimmed baking sheet, and roast 9 - 12 minutes or until grapes just start to burst, shaking pan often.
  5. Spread honey chèvre mixture on toasts and top with grapes; serve immediately.