The idea for this stunning appetizer comes from a new cookbook called SIMPLE by Yotam Ottolenghi. "Burrata - which means "buttered" in Italian - is one of life's great pleasures," says Yotam. I would have to agree. Oozy, creamy and rich, it is a ball of fresh mozzarella wrapped around a core of pieces of mozzarella and cream. If you have never experienced this deliciousness, please, do not hesitate, not one more minute! Grilling the grapes adds a bit of whimsy to the dish as well as a smokiness and sweetness that marry perfectly with the cheese. I used some basil as a garnish and flavor direction the first time I served this but then switched to fresh thyme the next, and I prefer the thyme...it's a bit more earthy and rustic. Serve with baguette or some good crackers and you are on your way to heaven.
Burrata with Grilled Grapes
1 lb red flame grapes
2 T Sherry vinegar
3 T olive oil
1 clove garlic, crushed
1 1/2 t dark brown sugar (light works too)
1 1/2 t fennel seeds, toasted and lightly crushed
sea salt and freshly ground pepper
3 large balls of Burrata
fresh basil sprigs or fresh thyme
4" wooden skewers for the grapes
Put the grapes in a bowl with the vinegar, olive oil, garlic, sugar, 1 t of fennel seeds, salt and plenty of pepper. Mix well and marinate for at least an hour and up to one day. Thread a few grapes onto each skewer. Save the remaining marinade for later.
Get the grill pan hot and add the skewers in batches, grilling for 2-3 minutes turning once, remove from heat.
Arrange the Burrata on a platter surrounded by the grilled grapes. Pour a bit of the remaining marinade over and sprinkle with the rest of the fennel seeds. Garnish with fresh basil or thyme and serve with crackers or sliced French baguette.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"