Roasted grapes on Burrata
New favourite. Take simple purple seedless grapes from the grocery store, oil, season and roast. Result is blistered juicy, jammy, nuggets of goodness that taste like wine.
Roasted grapes can go in salads, top pizza, oatmeal, be an accompaniment on a charcuterie board, roast next to chicken, and even top ice cream. I used them to top creamy cold Burrata. Cut open the Burrata, season with cracked pepper and lay on the roasted grapes. Slice up baguette crostini and you have a party appetizer that is fancy enough for guests and simple enough to make at the last minute.
Large baking sheet lined with aluminum foil
1 bunch of seedless purple grapes taken off the stems
2 Tbsp olive oil
1-2 tsp of fresh thyme leaves
flaky sea salt
1 fresh Burrata
Coarse cracked black pepper
Freshly sliced baguette
1. Preheat oven to 425F
2. Put grapes on the foil lined baking sheet
3. Drizzle with olive oil. Sprinkle with sea salt and fresh thyme leaves.
4. Roll the grapes around to evenly coat them.
5. Roast in the preheated oven for 20-25 minutes, moving them around a few times during cooking. Cook until blistered but not burst.
6. Prepare Burrata by placing on a serving platter, cutting it open and season with coarse black pepper. I don’t use sea salt because it can draw too much water out of the cheese and the grapes are seasoned. Drizzle the cheese with a little olive oil.
7. Lay on the roasted grapes around the Burrata and serve with sliced baguette.
Let me know if you make it and feel free to tag me on Instagram @wherelizis