Grilled Grapes with Burrata and Basil
Burrata is one of life's great pleasures. The outside is firm mozzarella, the inside is an oozy combination of stracciatella and cream. The combination is unsurprisingly good.
- 320 g seedless red grapes
- 2 tablespoons sherry vinegar
- 3 tablespoons olive oil
- 1 garlic clove, finely chopped
- 2 teaspoons Crosby's molasses
- 1 1/2 teaspoons fennel seeds
- flaked sea salt and plack pepper to taste
- 3 balls of burrata or buffalo mozzerella
- 6 sprigs of basil
YIELD: Serves 6 as a starter
COURSE: Appetizers Tapas Meze
- Put the grapes in a medium bowl with the vinegar, oil, garlic, molasses, 1 teaspoon of fennel seeds, 1/4 tsp of flaked salt, and a good grind of pepper Mix well and marinate for at least an hour and up to a day. Thread 4 to 6 grapes on a skewer. Do not throw away the marinade, as you will need it when serving.
- Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2-3 minutes, turning after 1 1/2 minutes. Remove from the heat.
- When ready to serve, tear (or cut) the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them, two or three per person and spoon 2 teaspoons of the marinade over the cheese. Garnish with a sprig of basil and serve.