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Grilled Grapes with Burrata

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Smoky, spiced grilled grapes paired with creamy burrata and fresh herbs, served with toasted bread or crackers. An elegant yet easy appetizer with layers of sweet, savory, and fresh flavors.

Ingredients

1 1/2 teaspoons fennel seeds

1 1/2 teaspoons coriander seeds

2 tablespoons 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, to taste

Fresh ground pepper, to taste

1 ball burrata cheese

Small basil leaves (with flowers, if available), for garnish

3 small fresh mint leaves, thinly sliced, for garnish

Toasted baguette slices or crackers, for serving

Instructions

  1. Lightly toast fennel and coriander seeds in a dry skillet until fragrant, then crush with a mortar and pestle.
  2. Whisk together sherry vinegar, olive oil, date syrup, urfa chili, and the toasted spices to make a marinade.
  3. Toss grapes in the marinade.
  4. Grill grapes on a grill pan over medium-high heat for 4–5 minutes, turning occasionally, until lightly charred and softened.
  5. Season with Maldon salt and fresh ground pepper.
  6. Transfer grapes to a serving dish. Place burrata in the center and arrange grapes around it.
  7. Garnish with basil and mint leaves. Serve with toasted baguette slices or crackers.

Notes

Substitute balsamic vinegar for sherry vinegar for a sweeter flavor.

Add roasted figs or peaches for extra richness.

For more heat, sprinkle extra urfa chili before serving.

Marinate grapes ahead of time and grill just before serving.

Burrata is ideal, but mozzarella or ricotta can be used as substitutes.

Nutrition

Find it online: https://justsosavory.com/grilled-grapes-with-burrata/