Grilled Grapes with Burrata

Why You’ll Love This Recipe

I enjoy this recipe because it transforms humble grapes into something extraordinary. The spices give them depth, the grilling adds smokiness, and the burrata makes everything indulgent. I also like that it pairs perfectly with toasted bread or crackers, making it ideal for entertaining.

Ingredients

1 1/2 teaspoon fennel seeds
1 1/2 teaspoons coriander seeds
2 tablespoon sherry vinegar
3 tablespoons olive oil
2 teaspoons date syrup
1/2 teaspoon urfa chili
12 ounces seedless red grapes, medium sized, removed from stems
maldon salt
fresh ground pepper
1 ball burrata cheese
small basil leaves for garnish, if you can find with flowers that is a bonus
3 small fresh mint leaves, thinly sliced, as garnish
toasted baguette slices or crackers to serve with

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by lightly toasting the fennel and coriander seeds in a dry skillet until fragrant, then crush them with a mortar and pestle.
2. I whisk together sherry vinegar, olive oil, date syrup, urfa chili, and the toasted spices to make a marinade.
3. I toss the grapes in the marinade, then place them on a grill pan over medium-high heat.
4. I grill the grapes for 4–5 minutes, turning occasionally, until they are lightly charred and softened.
5. I season the grapes with Maldon salt and fresh ground pepper.
6. I transfer them to a serving dish, place the burrata in the center, and arrange the warm grapes around it.
7. I garnish with basil and mint leaves before serving with toasted baguette slices or crackers.

Servings and Timing

This recipe makes about 4 servings as an appetizer. It usually takes me 10 minutes to prep and 10 minutes to cook, so it’s ready in around 20 minutes.

Variations

Sometimes I use balsamic vinegar instead of sherry vinegar for a sweeter tang. I also like adding roasted figs or peaches along with the grapes for extra richness. For more heat, I sprinkle a little extra urfa chili before serving.

Storage/Reheating

I store leftover grilled grapes in an airtight container in the refrigerator for up to 2 days. I reheat them gently in a skillet, but I find they taste best fresh. The burrata should be eaten the same day for the best texture.

FAQs

Can I roast the grapes instead of grilling?

Yes, I roast them in the oven at 400°F for about 12–15 minutes until they soften and caramelize.

Do I need to use red grapes?

I prefer red grapes for their sweetness, but black seedless grapes also work well.

Can I make this without date syrup?

Yes, I substitute honey or maple syrup if I don’t have date syrup.

What can I use instead of urfa chili?

I sometimes use Aleppo pepper or a pinch of smoked paprika for a similar flavor.

Can I prepare the grapes ahead of time?

Yes, I marinate them ahead, then grill just before serving.

Is burrata necessary?

I love burrata for its creamy texture, but fresh mozzarella or ricotta also works.

How do I serve this as a meal?

I spread the grapes and burrata over a bed of arugula for a light salad.

Can I grill the grapes on an outdoor grill?

Yes, I place them on skewers to keep them from falling through the grates.

Can I serve this cold?

Yes, I let the grilled grapes cool and serve them at room temperature with burrata.

What bread pairs best with this dish?

I like toasted baguette slices, sourdough, or rustic crackers for dipping.

Conclusion

Grilled grapes with burrata is one of my favorite appetizers because it feels elegant yet takes very little effort. I love the contrast of smoky grapes with creamy burrata and the freshness from basil and mint. Served with crisp bread, it’s a beautiful dish that always impresses.

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