Burrata with grilled grapes and basil


6 grapes x 2 skewers x the number of people you are serving
( eg: for 4 people:  6 x 2 x 4 = 48 grapes)  (I like using a mixture of red, green and black.)
2 T. Sherry vinegar
3T. olive oil
1 garlic clove, minced
1.5 t. honey (I love fennel pollen honey here.)
1 ½ t. fennel seeds, toasted in a dry pan and lightly crushed
flaked sea salt and black pepper
2 burrata
6 small basil sprigs (1/4c.), to serve.


Put grapes in a medium bowl with vinegar, oil, garlic, honey and 1 t. fennel seed, ¼ t. sea salt and plenty of pepper.  Mix well and marinate for at least an hour.  Thread 6 grapes per skewer.  Reserve marinade for serving.

Grill over medium heat for 2-3 minutes, turning after 1.5 minutes.  Remove from heat.

Arrange the burrata on a serving tray along with the grape skewers.  Spoon a generous tablespoon of the marinade over the cheese.  Sprinkle with fennel seeds and basil and serve.

Adapted for honey from Simple by Yotam Ottolenghi