Roast grapes with fresh seasonal fruit and top with burrata for a salty, sweet, tangy and colorful appetizer that comes together in 30min or less!
The heat concentrates the grape flavor, bring out their natural sweetness. The skin caramelizes and insides turn into a melt-in-your-mouth jammy consistency. Balanced by the tanginess of the vinegar and the lusciously creamy burrata with endless possibilities for variation!
Use assortment of grapes for a variety of flavor and color! Adding figs! Or olives! Strawberries are a delicious addition too!
Why This Recipe Works
- Quick & Easy! This dish comes together 30 min or less!
- Roasting on high heat! Brings out the grapes natural sweetness and concentrates their flavor.
- All the flavors! The sweetness of the grapes is balanced by the tangy vinegar, creamy burrata and savory thyme.
- Burrata makes everything better. Period.
- Versatile! Dish lends itself to the addition of various other seasonal fruit making for endless possibilities year round!
- Enjoy any time of day! Roasted grapes can be enjoyed from brunch to lunch to dinner or even dessert!
Using different grapes yields a variety of colors and flavors.
Roast grapes can be paired with an assortment of sweet to savory dishes; from pork chops to vanilla ice cream
How to Make Roasted Grapes
Please enjoy these step-by-step images for easy cooking!
Variation with Figs
Variation with Figs & Olives
Variation with Strawberries
Grapes + a few simple ingredients = party pleasing appetizer dish!
To de-stem or not to de-stem… that is the questions!
Personally, I left the stem on for purely presentation purposes (aka food styling). For easy, pop-in-your-mouth grape access, de-stem them before roasting!
Ways to Use Roasted Grapes
- Easy appetizer
- Serve them on a cheeseboard
- Use them to make crostini’s
- Top them on a pizza
- Spoon them over or savory dish like grilled chicken or pork chops
- Spoon them over something sweet dish like ice cream or a cheesecake
If you’ve never roasted grapes, you’re in for a real treat!
- Not all burrata is created equal. Splurge on the good stuff when possible.
- Add in your favorite seasonal fruit with the grapes and get playful in the kitchen!
- Best enjoyed warm, with thick cut bread to soak up all the juices.
- Leftovers will keep in the fridge for up to 3 days, re-heat in a 350F degree oven for 10-15 min before serving.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with @DanielaGerson. You can also follow me on Instagram, Facebook, and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let's make waves in the kitchen!
Balsamic & Thyme Roasted Grapes with Burrata
- 1 pound grapes any variety or a combo
- 1 pint figs cut in half, generally about 6-9 figs; 1/2 pound (optional)
- 4 balls burrata 8 oz/ball
- 3 tablespoons olive oil
- 1/2 cup balsamic
- 1 tbsp honey
- 1 tbsp fresh thyme leaves minced
- a few thyme sprigs or other fresh herbs such as basil for garnish (optional)
- salt kosher and flaky to taste
- Preheat oven to 425 F degrees.
- Place grapes and figs (or other seasonal fruit of choice) on a baking dish.
- Whisk olive oil, balsamic, honey, minced thyme leaves, and kosher salt together and drizzle over grapes and figs. Top with thyme sprigs.
- Bake in oven for 20 min, shaking the dish halfway through, until grapes are starting to burst, wrinkle and split.
- Break burrata balls up into chunks and arrange over baked grapes. (optional to bake for another 5 minutes if you prefer your cheese melt-y). Sprinkle dish with freshly cracked pepper, flaky salt and a few more fresh thyme leaves (optional). Serve warm.