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Blistered Grapes and Burrata

This easy and delicious appetizer is the perfect hosting recipe!
Adapted from Claudia Sheddy, My Sweet Roots 
Author Chef Tiffany Blackmon

Ingredients

  • 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 pepper to taste
  • 1 4-ounce Burrata ball
  • Garnish with fresh basil and toasted almonds

Instructions

  • 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.
  • In a small glass dish with lid, add grape skewers, cover, and marinade for up to 24 hours in the refrigerator. Drain and reserve marinade.  
  • 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.  
  • 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.

Notes

Tiffy’s Tips:
  • Using a combination of red and green seedless grapes offers a different flavor and aesthetic.
  • Make sure to use seedless grapes to avoid the bitter seeds and the annoyance.
  • Use these glass containers with lids which are perfect for marinating.