An Elegant Appetizer Balancing Sweetness and Creaminess
Grilled grape skewers with burrata are an original, refined, and surprisingly simple dish, perfect for starting a summer dinner or elevating a gourmet aperitif. The heat of the grill enhances the natural sweetness of the grapes, while the fresh, creamy burrata creates a delicate and comforting contrast.
Fennel seeds, fresh basil, and the aromatic marinade add depth and brightness to the dish, transforming just a few ingredients into a balanced combination full of character.
Serve everything on a large platter for sharing, or plate individually to bring a modern and visually striking touch to your appetizers.
*This recipe is an adaptation of the original dish "Burrata with Chargrilled Grapes and Basil" created by Yotam Ottolenghi. You can find the original recipe and text on the official Ottolenghi website.
Duration30 Minutes
DifficultyEasy
Servings for6 servings
Recommended GrapeRed Grapes
For this recipe you will need
320 g seedless red grapes, removed from the stems, 30 g Valdespino vinegar (or another high-quality Jerez/sherry vinegar), 45 g olive oil, 1 garlic clove, crushed, 6 g soft dark brown sugar, 3 g fennel seeds, toasted and lightly crushed, 600 g burrata or buffalo mozzarella (3 large pieces), 5 g small sprigs of red or green basil, flaky sea salt and black pepper, to taste
Preparation
1. Place the grapes, preferably red, in a medium bowl with the vinegar, olive oil, garlic, sugar, about 2 g of fennel seeds, about 1 g of flaky salt, and plenty of black pepper. Mix well and set aside to marinate.
2. Thread the washed grapes onto skewers; you should place about five or six grapes on each skewer. Do not discard the marinade, as you will use it when serving.
3. Heat a grill or barbecue over high heat. Once the grill is very hot, add the grape skewers a couple at a time and grill them for about 2–3 minutes, turning them halfway through cooking. Remove them from the heat once they are lightly charred.
4. When ready to serve, cut the burrata in half and place one half on each plate. Arrange the grape skewers leaning against the burrata—two skewers per serving—and spoon about 7–8 g of the marinade over the burrata. Alternatively, arrange everything on a serving platter to share.
5. Finally, sprinkle over the remaining fennel seeds, garnish with a sprig of basil, and serve.
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We are sure that the grapes are perfect just as they are, but… here at Novello we don’t settle: we’ve tried some recipes with our grapes that literally took our breath away. Fancy something new?
Variety
Perfect for any recipe and delicious even in its simplicity, eaten berry after berry: shall we try it?