Creamy Burrata with Pan Seared Grapes
Craving a dish that’s both fresh and indulgent? Look no further than creamy burrata paired with caramelized grapes. The mild creaminess of burrata paired with the sweet burst of pan-seared grapes creates an unforgettable bite. Perfect for a light appetizer, brunch, or even as a showy salad topping.
I absolutely adore this creamy burrata with pan-seared grapes because it’s the perfect balance of savory and sweet. The burrata’s rich, smooth texture just melts in your mouth, while the grapes, when seared, develop this warm, caramelized sweetness that pairs beautifully with the cheese. It’s a dish that feels fancy but is so easy to prepare, making it perfect for both dinner parties or a fresh summer bite. Plus, the contrast of flavors and textures always leaves me coming back for more, it’s comfort food with a touch of elegance!
Tips and Tricks for Creamy Burrata with Pan Seared Grapes
1. Use Room Temperature Burrata
Let your burrata sit out for about 15-20 minutes before serving. This helps the cheese soften, allowing its creamy texture to shine when you cut into it.
2. Serve with Crispy Bread
Serve your burrata and grapes with some crispy toasted baguette slices or crostini. The crunch adds another texture to complement the creamy cheese and soft grapes.
3. Experiment with Nuts
Add some toasted pine nuts or crushed pistachios on top for a lovely crunch and added depth of flavor.
Creamy Burrata with Pan Seared Grapes
Ingredients
- 1 bunch seedless red grapes, pulled off their vine
- 2 tablespoons sherry vinegar
- 3 tablespoons olive oil
- 1 garlic clove, crushed
- 1½ teaspoons brown sugar
- 1½ teaspoons fennel seeds, toasted and lightly crushed
- flakey sea salt and black pepper
- 2 large balls of burrata or buffalo mozzarella
- 3-4 basil sprigs, for garnish
Instructions
- Put the grapes in a medium bowl with vinegar, oil, garlic, sugar, 1 teaspoon of the fennel seeds, ¼ teaspoon of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour.
- Thread 5 or 6 grapes onto each skewer. Don’t throw away the marinade; you’ll need it when serving.
- Place a grill pan over high heat. Once hot, add the grape skewers in batches and grill for 2 to 3 minutes, turning after 1½ minutes. Remove from the heat.
- When ready to serve, tear the balls of burrata in half and place one-half on each plate. Lean 2 grape skewers on the cheese and drizzle 1½ teaspoon of the marinade over the cheese. Sprinkle with the remaining fennel seeds and garnish with a sprig of basil. Serve immediately. Enjoy!