Past Recipes
Roasted Grape and Brie Crostini

Roasted Grape and Brie Crostini with Butternut, Pistachio, and Spinach Salad

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Recipe Details


These elegant crostini are so easy and impressive, you could enjoy them for dinner or serve to guests on New Year’s Eve. Toasted baguette slices are topped with melty Brie and rosemary- and balsamic-roasted grapes. They're served with a seasonal salad of spinach and roasted butternut squash.

Plus, we've got our chef-approved wine pairing: elegant, fresh, bubbly Crémant d’Alsace.


  • Vegetarian

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 730
  • Protein 23g
  • Total Carb 89g
  • Total Fat 38g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • butternut squash
    8 ounces
    butternut squash
  • rosemary
    1/8 ounce
  • demi-baguette
  • pistachios
    1 tablespoon
  • red grapes
    6 ounces
    red grapes
  • rounds Brie cheeses
    rounds Brie cheeses
  • balsamic glaze
    1 packet
    balsamic glaze
  • baby spinach
    3 ounces
    baby spinach

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • 2 baking sheets


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Cut butternut squash to ¼-inch pieces, if needed. Strip rosemary leaves, discarding stems, then mince. Slice baguette crosswise into ¼-inch slices—you should get about 12. Place pistachios on a small piece of foil. Bring edges of foil together and seal to form a pouch.

  2. Roast squash and grapes

    Roast squash and grapes

    On 1 half of a baking sheet, toss squash with 2 teaspoons olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer. On other half of sheet, toss grapes and rosemary with 1½ tablespoons olive oil and ¼ teaspoon salt. Add pistachio pouch to baking sheet. Roast until pistachios are toasted, squash is tender, and grapes soften and begin to burst, 12-15 minutes.

  3. Toast crostini

    Toast crostini

    While squash and grapes roast, on a separate baking sheet, arrange baguette slices in a single layer. Drizzle over olive oil and season with salt and pepper as desired. Toast crostini (with squash and grapes) until light golden, 2 minutes. Meanwhile, cut each Brie round into 6 thin slices.

  4. Finish crostini and mash grapes

    Finish crostini and mash grapes

    Once toasted, top crostini evenly with Brie. Return to oven and toast until cheese is melted, 4-6 minutes. Once roasted, remove squash and grapes from oven. Carefully open pistachio pouch and set aside to cool slightly. Drizzle half of balsamic glaze (save remainder for dressing) over roasted grapes on sheet and, using a fork, gently mash to release their juices.

  5. Make spinach salad

    Make spinach salad

    In a large bowl, whisk together remaining balsamic glaze, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired to combine. Finely chop pistachios. Pat spinach dry with paper towel and add to bowl with dressing, along with roasted squash and half of pistachios, and toss to combine.

  6. Plate grape and Brie crostini

    Plate grape and Brie crostini

    Divide butternut, pistachio, and spinach salad between serving plates. Top Brie crostini with roasted grapes and their juices and garnish with remaining pistachios. Serve with salad. Pour a glass of wine and toast to the new year!

What is Plated?

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