Blistered Grapes and Burrata
This easy and delicious appetizer is the perfect recipe for summer hosting! Adapted from Claudia Sheddy, My Sweet Roots
Servings 8
Ingredients
- 24 red seedless grapes
- 8 3.5-inch bamboo picks
- 2 Tbsp white wine vinegar or champagne vinegar
- 3 Tbsp 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 annoyance.
- Use these glass containers with lids which are perfect for marinating.