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Char-Grilled Red Grapes with Burrata, Fennel Seeds & Basil
“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.”
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
1Combine 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.
2Skewer 6 to 7 grapes onto each of 12 skewers. Reserve the marinade.
3Heat a grill pan over high heat or preheat grill to high. Grill the grapes until lightly charred, turning once, about 2 minutes total.
4To 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.