grape crostini


Camila’s Grape Crostini

Discover the story
Let's cook something delicious, but make it seasonal! 

Today Camila is making these great Grape Crostini. Get your balsamic reduction, grapes, goat cheese, prosciutto, and arugula ready because this appetizer is easy to make, and looks very impressive on a plate!

Grapes are in season, and if you missed Camila’s tips on how to keep them fresh (and make a delicious snack) click here.

Check out the video of Camila below to see watch her whip up this Grape Crostini.

Some of Camila’s tips for this recipe:

• Press your baguettes down with a spatula to perfectly toast them.
• Don’t use too much arugula, otherwise, they will look messy.
• Don’t be afraid to use your hands!
• The balsamic reduction has a very strong flavor, so just drizzle a little bit!

Camila's Grape Crostini


  • 1 loaf (12 slices) of good quality sourdough bread, sliced on a diagonal (brushed with oil and toasted on a hot pan)
  • 1-1/2 tbsp. extra virgin olive oil
  • 1 cup small red and green grapes, halved lengthwise and halved again
  • log of plain goat cheese (soften)
  • 6 thin slices of prosciutto, cut in half
  • 1/2 cup baby arugula
  • 1 tbsp. good quality balsamic glaze
  • flake salt and cracked pepper to taste


  • Bring a chargrill or heavy-based fry pan to medium/high heat.
  • Slice bread thinly on an angle and brush with olive oil on both sides.
  • Place bread slices in batches on the hot pan and press down with a spatula.
  • Once golden and crisp, turn and repeat the process, remove crisped bread slices, and set aside.
  • Working in batches, assemble each slice of toasted/grilled bread with a ½ slice of prosciutto folded.
  • Add a few pieces of arugula, some crumbled goat cheese, a few red and green grape slices, and lightly drizzle with balsamic glaze.
  • Add a light sprinkle of flake salt and pepper if desired.
  • Serve immediately and enjoy!
Copied Print



Making this recipe? Be sure and share it with us on the WOT Instagram or Facebook!

This article is sponsored by H-E-B. 

by Camila Alves McConaughey