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Burrata with Blistered Grapes

Oozy, creamy and soft burrata cheese is served with a medley of warm sautéed grapes accented with thyme for a luxurious starter or appetizer.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6


12 slices baguette, about 1/2-inch thick
1/4 cup olive oil, divided
4 cups medley of red, green or black grapes, halved
2 tbsp fresh thyme leaves
1/4 tsp salt
8 oz burrata cheese, at room temperature
4 tsp honey
1/4 tsp large flake sea salt

Cooking Instructions:

1. Preheat oven to 400F. Arrange baguette slices on parchment paper–lined baking sheet. Brush tops with half of the oil; bake for 5 to 8 minutes or until golden brown and crispy.

2. Meanwhile, heat remaining oil in large heavy-bottom skillet set over medium-high heat; cook grapes, thyme and salt for 8 to 10 minutes or until grape skins start to burst and blister.

3. Arrange burrata and grapes on small platter. Drizzle with honey and sprinkle with sea salt. Serve with baguette crostini.

Recipe Notes

  • Drizzle with store-bought balsamic glaze, as well, if desired.
  • Burrata is an Italian cow’s milk cheese made with mozzarella and cream. Its outer shell is firm, while the center is soft and creamy in texture. Substitute fresh buffalo mozzarella for burrata if desired.

Suggested Wine Pairing

Phantom Chardonnay