When you have guests at home, you always want to surprise them with something special. But let’s face it, you really don’t want to spend half your day in the kitchen working on pots or spend half your paycheck on fancy ingredients. 🙄
This burrata appetizer is just that: minimal effort, inexpensive, but on the plate it looks like it was served at the best restaurant. I got the idea from the famous chef Yotam Ottolenghi’s book. Only in his original version, the grapes are skewered and grilled, and I wanted a more homemade version that could be easily prepared in all seasons.
The sweetness of the caramelized warm grapes and the cool, creamy burrata cheese is a very, very delicious combination.
What will you need for this snack?
- blue grapes: 1 large bunch (be sure to choose without stones)
- Burrata cheese: 1-2 bags (depending on the number of guests)
- garlic: 1-2 lobes
- spices: Herbes de Provence (fresh thyme or rosemary are also great), crushed coriander and fennel seeds
- olive oil for baking and especially for puree serving
- fresh herbs: basil or mint leaves (for garnish)
Cooking process: fast and versatile
The beauty of this dish is its complete flexibility. You can roast the grapes wherever it is most convenient for you at that time.
- Grape preparation: Wash and pick the grapes from the branches, dry them well. Place in a baking dish, sprinkle with olive oil, press in the garlic and add plenty of spices: herbs de Provence, coriander and fennel seeds. Mix everything lightly with your hands.
- Baking:
- In the oven: If the main dish is already cooking in it, simply insert the grape container into the lower shelf.
- In an Air Fryer: They are also perfectly cooked here. Bake for about 15 minutes at 180-190°C.
- Purpose: Cook until the skins of the grapes shrivel, release their juices, and turn into a viscous, sweet syrup.
- Serving: If you baked in a container suitable for taking to the table, just dip in the cold burrata cheese when the grapes have softened a bit. Alternatively, you can transfer the grapes to a prettier plate and then place the burat on top. Lightly drizzle everything again with quality olive oil and garnish with fresh herbs. Mint and rosemary look beautiful.
Serve immediately while the grapes are still warm. It is incredibly tasty and beautiful! Ideal to hang with crusty bread or ciabatta.
Caramelized grapes with burrata
Ingredients
- 1 blue grapes larger bunches (be sure to choose pitted)
- 1-2 Burrata cheese bags (depending on the number of guests)
- 1-2 cloves garlic
- spices: herbs de Provence (fresh thyme or rosemary are also great), crushed coriander and fennel seeds
- olive oil for cooking and especially for serving puree
- fresh herbs: basil or mint leaves (for decoration)
Instructions
- Preparation of grapes: Wash and pick the grapes from the branches, dry them well. Place in a baking dish, sprinkle with olive oil, press in the garlic and add plenty of spices: herbs de Provence, coriander and fennel seeds. Mix everything lightly with your hands.
- In the oven: If the main dish is already cooking in the oven, simply insert the grape container into the lower shelf.
- Air Fryer: They cook perfectly here too. Bake for about 15 minutes at 180-190°C.
- Goal: Cook until the grape skins shrivel, release their juices, and turn into a viscous, sweet syrup.
- Serving: If you baked it in a serving dish, just dip in the cold burrata cheese after the grapes have softened a bit. Alternatively, you can transfer the grapes to a prettier plate and then place the burat on top. Lightly drizzle everything again with quality olive oil and garnish with fresh herbs. Mint and rosemary look beautiful.
- Serve immediately while the grapes are still warm. It is incredibly tasty and beautiful! Ideal to hang with crusty bread or ciabatta.
Those who tried the recipe say…
We’re waiting for the first approved cooking experiences for this recipe. Yours could be the first!