Char-Grilled Red Grapes with Burrata, Fennel Seeds & Basil

Char-Grilled Red Grapes with Burrata, Fennel Seeds & Basil

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From: EatingWell Magazine, July/August 2017

If you can't find burrata for this savory fruit salad recipe—balls of fresh mozzarella cheese filled with curd and cream—use very fresh mozzarella instead: it won't have the oozing creaminess but the dish will still be delicious.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 cups seedless red grapes
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons Valdespino or other high-quality sherry vinegar
  • 1½ teaspoons dark brown sugar
  • 1½ teaspoons fennel seeds, toasted and lightly crushed, divided
  • 1 clove garlic, crushed
  • ¼ teaspoon flaky sea salt
  • Ground pepper to taste
  • 6 ounces burrata cheese
  • 6 small sprigs fresh red or green basil or ⅓ cup small fresh basil leaves


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  1. Combine grapes in a medium bowl with oil, vinegar, brown sugar, 1 teaspoon fennel seeds, garlic, salt and plenty of pepper. Mix well and set aside for 30 minutes, stirring occasionally.
  2. Skewer 6 to 7 grapes onto each of 12 skewers. Reserve the marinade.
  3. Heat a grill pan over high heat or preheat grill to high. Grill the grapes until lightly charred, turning once, about 2 minutes total.
  4. To serve, place burrata and the grape skewers on a platter. Spoon the reserved marinade over the cheese. Sprinkle with the remaining fennel seeds. Garnish with basil.
  • Equipment: Twelve 8-inch skewers

Nutrition information

  • Serving size: 2 skewers + 1 oz. cheese
  • Per serving: 177 calories; 14 g fat(5 g sat); 1 g fiber; 11 g carbohydrates; 6 g protein; 1 mcg folate; 20 mg cholesterol; 9 g sugars; 1 g added sugars; 263 IU vitamin A; 2 mg vitamin C; 166 mg calcium; 0 mg iron; 180 mg sodium; 110 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: ½ fruit, 1 high-fat protein, 1½ fat

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