Grilled Grapes & Burrata, Oh My!

I have this thing for cooking with grapes.

Since I started roasting grapes with cauliflower back in 2010, I was hooked.

I bake with grapes, they make wonderful desserts when other fruit is not in is my fave grape cake.

Grapes are wonderful roasted with sausages and onions, they make a simple and satisfying meal.

Now that tomatoes are on their last legs, I highly suggest you try this combination: Grilled grapes with burrata.

No, it's not weird or crazy. You like grapes on your cheese platter, so why not try them this way?
The marinade/vinaigrette is yummy drizzled over the big ball of burrata.

Another winner from Ottolenghi Simple.

Here's how:

red seedless grapes
wooden skewers
2 tbsp of good quality sherry wine vinegar
1 garlic clove (I like to shave my garlic on a microplane)
1 1/2 tsp brown sugar
1 tsp toasted fennel seeds or fennel pollen
sea salt & pepper
burrata balls or fresh mozzarella (the kind packed in water please)
basil leaves

Mix the vinaigrette in a bowl and add the grapes. Let them sit 30 minutes or as long as you like, you can't hurt them.

Thread each wooden skewer with 6 grapes each, saving the vinaigrette for the cheese.

I would not suggest using an outdoor grill, the grapes and wooden skewers will burn.
Use a grill pan on the stove.

Grill about 1-2 minutes per side in a hot grill pan.

Lay the balls of mozzarella or burrata on a platter and decorate with the grilled grape skewers.

Drizzle the remaining vinaigrette over the cheese and grapes. Scatter with basil leaves.


Go out and get some yummy grapes!


Unknown said…
what a great idea...thank u
I am going to try this topping for my grandmother's ricotta cheese base real recipe as we are Italian and mostly cook by taste..she would beat together (these am't are mine...her ingredients were very rarely measured as all was done by touch and taste) 2c ricotta cheese, sml mascarpone or cream cheese), a ltl p sugar and about 1/4c whipping cream, maybe a pinch of cinnamon
beat altogether and she would top w/roasted grapes that were tossed w/a little Ooil...when cooled the juice would thicken (she would smash the grapes w/a potato masher after she pulled from oven & cool in fridge) when serving she would place ricotta on a platter and top w/grapes) this sauce looks even more interesting...
Thank you again for sharing...Judy
Lisa Faley said…
Get the grape outta here!!

Definitely putting this on the list. What a grape appetiser for guests!

Thanks for always inspiring Stacey.
Yet ANOTHER tag to add to my Ottolenghi book.