This one is just WOW you guys! It’s a total unexpected delight. I know people freeze grapes as a treat, but I’d never thought of grilling grapes until a friend mentioned she’d had the most incredible grilled grape appetizer at a restaurant. Say what now?! I’ve heard of roasting grapes, but my favorite thing about grapes is how they pop in your mouth. Firm grapes are a must for me, and this quick, high-heat charring in a grill pan leaves them crunchy but with added flavor and complexity. The vinaigrette is to die for and the creamy burrata makes it so this gorgeous recipe has it all. It’s creamy, tangy, a touch sweet with a fresh bite from the basil leaves.
Never grilled grapes? Give a shot and let me know what you think. We ate these for dinner after I shot it! Sometimes when it’s 100+ degrees, you just want grapes and burrata for dinner and that’s okay;)
- 2 cups red seedless grapes (I love red flame!)
- 4 Tablespoons high quality fruity olive oil
- 3 Tablespoons light manzanilla sherry OR white balsamic vinegar (peach is especially fantastic)
- 2 teaspoons brown sugar
- 2 teaspoons fennel seeds, crushed in a mortar and pestle
- freshly ground pepper
- 1 teaspoon flaky sea salt
- 1-2 ball (6 ounces) burrata cheese - no judgement, go nuts!
- fresh basil leaves
- Whisk together olive oil, sherry/vinegar, brown sugar, fennel seeds, pepper and salt in a large bowl. Add grapes and toss well to coat. Let marinate for 30 minutes, stirring occasionally.
- Skewer 6 grapes per 7" skewer and save the marinade (good GOD save the marinade!).
- Heat a grill pan over hight heat and grill grapes for a couple of minutes on each side until you see that gorgeous char.
- Serve with a giant ball of burrata and drizzle grapes and cheese generously with marinade. Sprinkle small basil leaves over the top and dive in!