Recipe Image

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

  • 25 m
  • 55 m
Yotam Ottolenghi
“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


  • 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
ALL RIGHTS RESERVED © 2019 Printed From 10/22/2019