I have roasted many fruits before and never once considered grapes. My loss because when grapes are roasted, the natural sugars caramelize and the flavor matures into an intense explosion of sugary goodness. I’ve rectified my habits, and recently roasted a batch of Red Moscato grapes, which I took to the Hollywood Bowl, where I served it with Brie and crackers, to rave reviews.
I went even further when I received a Hatch Chiles Crate starter kit from Melissa’s Produce. They inspired to kick roasted grapes up a notch. This time I used Black Moscato grapes and a roasted mild Hatch Chile cooked together, which provided just the perfect balance of sweet & spicy. This time I paired the mixture with whipped goat cheese on a slice of a French baguette – it was heaven!
I was so excited with the blend that I took it to a pretty tea party at my Aunt Peg’s. She really knows how to cook and throw perfect parties so I was a little nervous.
I am happy to say it was a success and more importantly my Aunt Betty with discerning taste buds approved. Whew.
Today’s Recipe:
I have used both black and red Moscato grapes for this recipe, so use your preference. Hatch Chile season starts this week! If you are new to these you can read more about them in another one of my blog posts. Also check out Hatch Chile Roasting Dates & Locations 2015 and Wicked Noodle’s blog post 50 Hatch Chile Recipes.
Roast one Hatch Chile, remove seeds and chop.
For Chile roasting instruction click here. If you don’t have access to fresh Hatch Chiles use 2 teaspoons Hatch Chile Powder.
Simply toss your grapes with olive oil, salt, pepper & chopped Hatch Chiles. Roast for 25 minutes. Easy.
To serve cut up one French baguette and serve along side of a goat cheese log. I like to use whipped goat cheese for easier spreading, click here for my recipe.
Roasted Grapes & Hatch Chiles Crostini
Ingredients
- 1 1/2 pounds Black or Red Moscato grapes
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 Hatch Chile pepper roasted & chopped (or 1-2 teaspoons Hatch Chile Powder)
Instructions
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Preheat oven to 425 degrees.
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In a large bowl toss the grapes with olive oil, salt, pepper and chile pepper to combine.
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Arrange grape mixture in a single layer on a baking sheet.
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Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken, about 20-25 minutes. Let cool and transfer to serving dish.
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Roasted grapes will keep in the refrigerator for up to 5 days.
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Serve with whipped goat cheese & baguette.
Recipe Notes
Makes approximately 1 1/2 cups
Here is what the Red Moscato grapes looked like.
They were a hit at the Hollywood Bowl served with Brie and crackers.
I added rosemary instead of thyme in this recipe.
Roasted Grapes can go from picnics to tea parties, sweet to savory, special occasion or to weeknight meals. I imagine it would also be fun in a grilled cheese, on top of chicken, or even swirled into yogurt. I think I will try green grapes with ginger next
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…and then, she paused for thought.
Very nice!
Thank you Nanette, I hope you enjoy it!
Your party looks like so much fun! What a great recipe! Thanks for sharing! <3
My relatives really know how to do a party in style! Glad you like the recipe. Enjoy!
I always seem to forget about using grapes in cooking – wonderful recipe!
Thanks Kristi! I forget as well, but not any more! 🙂
Roasted grapes are beautiful. Pairing them with chilies is exciting. GREG
Thanks Greg, I couldn’t agree with you more.
……The roasted grape & hatch chili appetizer Cathy made took our annual “Clark Ladies Tea” to a whole new level – it was just wonderful! Could hardly stop eating it to save room for all the other delightful goodies. Thank you Cathy! And by the way — it should be illegal to have that much fun! 😉 love, cousin Julie G.
Thanks Julie. I am always inspired by your culinary skills and always try to rise to the occasion. Love you!
What a great combo. Love it.
Thanks Judy, glad you like it.
I MUST try these… that hatch chile combo with the sweet grapes is a real winner I bet! And who can argue with whipped goat cheese?! *drool*
Thanks Natalie it is a combination that I love!
Such a good idea to roast grapes with hatch chiles. Love this and can definitely see it being a crowd pleaser.
Thanks Kelly!
It has all the oomph and beauty to happily replace cranberry sauce for roasted Turkey 🙂
Thanks a bunch for the super yummy but easy idea!
A ‘genius’ recipe indeed. Loved those happy faces in your photos.
Love.
What a great idea! I think Roasted Grapes would be a great substitution for cranberry sauce!
The tea party looked like so much fun! I love the roasted grapes recipe… will try it… and the green grapes with ginger sounds amazing… must try!!!~
Wow, I never would have considered roasting a grape! Fun.
I have made roasted grapes and olives with rosemary ricotta on toasted baguette, varying the cheeses to vegan cream and even brie. Hug hit at dinners but since we get hatch chiles cheap here in AZ I am going to try this after one identical try I may up the chile.
I think adding more hatch chiles is a great idea! Enjoy.