Roasted Grapes with Burrata
Balsamic Roasted Grapes with Burrata
Say hello to what’s about to become your new favorite appetizer. Roasted grapes and burrata. It’s simple, easy, elegant (ok well, maybe except for when you eat it), it only requires a handful of ingredients, most of which are pantry staples that I bet you already have on hand, and did I mention the burrata? Because who doesn’t love something when burrata is involved?!
This is also one of those apps that you can throw together in a pinch, ya know, for guests that stop by unexpectedly, and for last minute hosting. It’s also a great way to use up grapes that are on the verge of spoiling. Ok, maybe not for said unexpected guest. Then again, once the grapes are roasted and bathed in balsamic and burrata goodness, they’ll be none the wiser ;)
Besides the lovely flavors and the beautiful presentation, the great thing about this dish is how quickly it comes together. It really does take just mere minutes. Essentially all you’re doing is whisking up a vinaigrette then drizzling it over grapes (instead of a salad). Of course the grapes need a bit of time to roast, but you’re hands free to work on prepping other dishes or sipping on cocktails with your guest. And to further prove my point that this dish can most likely be made with things you already have on hand, feel free to serve this with any sort of cracker or bread and, don’t tell burrata, but this also pairs wonderfully with goat cheese and whipped ricotta, or even over warmed brie. The options are really endless and all delicious!
WHAT YOU NEED TO MAKE ROASTED GRAPES
Besides the obvious, grapes, you only need a handful of other ingredients, most of which are pantry staples and a couple of which can easily be substituted or omitted all together.
GRAPES- I find a varietal with a smaller fruit is best, but really any type of red/purple grape will work
OLIVE OIL- for both roasting the grapes and finishing the dish
BALSAMIC VINEGAR- the main source of flavor; as the grapes roast and burst open their juices combine with the vinegar to form a thick and glass sauce
HONEY DIJON MUSTARD- you can also use regular dijon mustard or a grainy dijon mustard, or even do dijon and a dash of honey
SEA SALT FLAKES- for seasoning
THYME- adds a lovely touch of earthy herbaciousness, however the flavor is subtle so it can be omitted without impacting the overall dish
HOW TO MAKE ROASTED GRAPES
Making these grapes could not be more simple. Think of it like this. You’re essentially making a simple salad dressing, drizzling it over the grapes, roasting them until they’re cooked down to perfection, then serving them with burrata.
STEP 1- Make sure your grapes are nice and clean. Give them a good rinse, then pat them dry.
STEP 2- Once the grapes are dried, place them in a roasting pan. Drizzle generously with olive oil.
STEP 3- Mix together the balsamic vinegar and mustard and whisk until combined.
STEP 4- Pour evenly over the grapes (you can use your hands to work the mixture over the fruit if you need to), then throw on a few sprigs of thyme and sprinkle with salt.
STEP 5- Roast until the grapes have cooked down, then plate them over the burrata. Finish with a little more olive oil, sea salt and fresh thyme and enjoy!
WHAT TO SERVE WITH ROASTED GRAPES
As I’m sure you’ve gathered, burrata is my cheese of choice to pair with these grapes. However, a whipped ricotta or goat cheese, or even a warmed melty wedge of brie would be lovely.
As for dipping, I love making homemade crostini to pair this with, but fresh bread, crackers, even pita all work well here.
This dish is a perfect appetizer to serve in the fall and winter, paired with a nice wine, either something bold with depth and a bit of spice, or a crisp white. It also makes a great lunch bite paired with a simple green side salad.
Roasted Grapes with Burrata
Serves 4-6
INGREDIENTS
1 pound red grapes, washed, rinsed and dried
Extra virgin olive oil
¼ cup balsamic vinegar
2 ½ tablespoons Honey Dijon Mustard (I use Maille but any brand will do)
¼ teaspoon sea salt flakes + more for serving
A few sprigs of fresh thyme
2 balls of fresh burrata
Crostini, bread or crackers of your choice, for serving
DIRECTIONS
Preheat oven to 400 degrees. Place the clean grapes in a cast iron skillet or in a roasting pan. Drizzle generously with olive oil, then set aside.
In a small bowl, whisk together the balsamic vinegar and honey dijon mustard until well combined. Pour the mixture evenly over the grapes, using your hands to gently rub it onto the fruit if necessary. Sprinkle with salt and sprigs of fresh thyme. Bake for 45-60 minutes, or until the grapes begin to brown and blister, and the balsamic mustard mixture has reduced to a thick sauce in the bottom of the pan. Remove from the oven and allow to cool slightly.
Place the burrata on a serving dish and top with the grapes and their juices. Drizzle with olive, sprinkle with a little more salt and fresh thyme and serve with crostini or crackers.
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ITEMS + INGREDIENTS NEEDED TO MAKE THIS RECIPE
