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
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