Roasted Moon Drop Grape and Burrata Crostini Recipe
Moon Drop grapes are dense, low in seeds, and hold their oblong shape under heat instead of collapsing into mush, so a short blast in a hot oven concentrates their sugar and turns the skins slightly chewy while the inside stays juicy. Piled onto burrata while the grapes are still warm, the cheese softens just enough to pool with the roasting juices.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
Ingredients
- 1 lb Moon Drop grapes, halved lengthwise
- 1 loaf (about 12 oz) baguette, sliced into 1/2-inch rounds
- 8 oz burrata cheese
- 3 tbsp olive oil, divided
- 1 tbsp balsamic vinegar
- 1 tbsp fresh thyme leaves, plus extra for garnish
- 2 tbsp honey, for drizzling
- 1/2 tsp flaky sea salt
- 1/4 tsp freshly ground black pepper
Nutrition per serving
- Calories
- 392
- Protein
- 12g
- Carbs
- 51g
- Fat
- 16g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 425°F (220°C).
- 2On a rimmed sheet pan, toss the halved Moon Drop grapes with 1 tablespoon of the olive oil, the balsamic vinegar, and the thyme leaves. Spread them in a single layer, cut side up.
- 3Roast the grapes for 20 to 25 minutes, until the skins blister, the edges caramelize, and the juices pooling on the pan turn syrupy.
- 4While the grapes roast, arrange the baguette slices on a second sheet pan and brush both sides with the remaining 2 tablespoons of olive oil.
- 5Toast the bread in the same oven for 5 to 7 minutes, flipping once, until golden brown and crisp at the edges but still a little soft in the center.
- 6Tear the burrata into pieces and spread a piece over each warm crostini, letting the creamy interior spill slightly.
- 7Top each crostini with a few roasted grapes and a spoonful of the pan juices.
- 8Drizzle with honey, sprinkle with flaky salt and black pepper, and finish with a few extra thyme leaves. Serve immediately.
Tips & variations
- No Moon Drop grapes on hand? Any small seedless red or black grape works, though the roast time may run a few minutes shorter since they're rounder and less dense.
- Swap the burrata for fresh goat cheese or ricotta if burrata isn't available; both hold up well against the warm grapes.
- A few torn basil leaves or a drape of prosciutto over the burrata before adding the grapes turns this into a more substantial appetizer.
- Toss a small handful of chopped toasted walnuts or pistachios over the top for crunch.
Storage & reheating
Crostini are best assembled and eaten right away, since the toast softens once it sits under the cheese and juices. Roasted grapes on their own keep well covered in the refrigerator for up to 4 days and can be rewarmed briefly in a low oven or served cold over the burrata.
Tips from the Tulo kitchen
- If the grapes release a lot of liquid during roasting, tilt the pan and spoon off some of the thinner juice before topping the crostini so the toast doesn't turn soggy.
- Toast the bread slightly darker than you think you need to; the moisture from the burrata and grapes softens it quickly once assembled.
FAQ
What are Moon Drop grapes?
Moon Drop grapes are a seedless grape variety with an elongated, finger-like shape and dense, crisp flesh. They're notably sweeter and less juicy than round table grapes, which is part of why they hold their shape well when roasted.
Can I use a different grape variety for this recipe?
Yes. Any seedless red, black, or green grape works, though rounder varieties release more juice as they roast and may need a slightly shorter cook time to avoid turning mushy.
Where can I buy Moon Drop grapes?
They're sold seasonally, typically late summer through fall, at larger grocery chains and specialty produce markets, often labeled as Moon Drop, Witch Finger, or Sable Seedless grapes.
Can this be made ahead for a party?
Roast the grapes and toast the bread up to a few hours ahead and store them separately at room temperature, then assemble with the burrata just before serving so the crostini stays crisp.
