Roasted grapes and Hatch Chiles appetizer

Roasted Grapes & Hatch Chiles Crostini

From picnics to tea parties, this appetizer is easy to make and bursting with flavor.
Course Appetizer
Author Cathy Arkle


  • 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)


  1. Preheat oven to 425 degrees.
  2. In a large bowl toss the grapes with olive oil, salt, pepper and chile pepper to combine.
  3. Arrange grape mixture in a single layer on a baking sheet.
  4. 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.
  5. Roasted grapes will keep in the refrigerator for up to 5 days.
  6. Serve with whipped goat cheese & baguette.

Recipe Notes

Makes approximately 1 1/2 cups