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.
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.
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
- 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)
Preheat oven to 425 degrees.
In a large bowl toss the grapes with olive oil, salt, pepper and chile pepper to combine.
Arrange grape mixture in a single layer on a baking sheet.
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.
Roasted grapes will keep in the refrigerator for up to 5 days.
Serve with whipped goat cheese & baguette.
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
…and then, she paused for thought.