Recipe inspiration and adapted from Claudia Sheddy, My Sweet Roots
One of life’s great pleasures…burrata, defined as “buttered” in Italian. When Greg and I traveled to Italy in 2018, we fell in love with fresh, simple burrata served so many ways. The outside is firm, the inside is delicious and creamy. Burrata is so basic and can easily be paired with a variety of flavors including but not limited to, citrus, spicy, and in this recipe, sweet grapes blistered and bursting with flavor. This recipe is so easy, yet so fabulously impressive! Enjoy!
Blistered Grapes and Buratta
Recipe inspiration and adapted from Claudia Sheddy, My Sweet Roots Serves: 4
24 red, seedless grapes
8 3.5-inch bamboo picks
2 tablespoons white wine vinegar
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon brown sugar
Kosher salt and freshly ground black pepper, to taste
1, 4-ounce Burrata ball
Garnish with fresh basil, toasted almonds
1. Skewer 3 grapes on each bamboo pick. In a medium sized glass mixing bowl, whisk together vinegar, olive oil, garlic, brown sugar, salt and pepper. 2. In a small glass dish with lid, add grape skewers, cover and marinade up to 24 hours in the refrigerator. Drain and reserve marinade.
3. Heat a grill pan over medium-high heat until hot. Place grape skewers and grill 2-3 minutes turning to blister and char. Remove from heat, set aside.
4. Place burrata on a serving plate. Arrange grape skewers and drizzle with desired amount of reserved marinade. Garnish with sliced basil, toasted almonds, salt and pepper to taste.
~For testing purposes, I tried both red and green grapes and my family loved both!
~Use bamboo picks as they are flat and easily hold the grapes when grilling.
~If you cannot find burrata, substitute balls of mozzarella.
~I have tested this recipe marinating for 6 hours and as long as 24 hours.
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