These balsamic and thyme roasted grapes with figs and burrata are a celebration summer’s sweet fruit bounty. It’s salty, sweet, tangy, colorful, full of flavor, and all comes together in under 30 min ~ summer cooking at its very best!
Why This Recipe Works
- The dish quickly and easily comes together in under 30 min!
- Roasting the grapes and figs brings out their natural sweetness and releases their juices adding extra flavor.
- The sweetness of the grapes and figs is balanced by the lusciously creamy burrata and pairs beautifully with the tangy balsamic and savory thyme.
- Burrata makes everything better. Period.
- Using different grapes yields a variety of colors and flavors.
- There’s endless possibility for variation making this recipe easily adaptable to any seasonal fruit available, year round.
- It’s the dish that can be enjoyed any time of day, from brunch to lunch, dinner, or even dessert!
I was making this dish as an appetizer where I was later serving my Caramelized Fig & Prosciutto Salad at the meal. Not wanting to double fig the guests, I swapped figs for strawberries and realized that so many other fruits will work here too! Or even skip the figs all together for a very fall dish of only roasted grapes. If it’s a fruit and in season, it can go in this dish I say, so play away!
How to Make this Recipe
Please enjoy my step-by-step image with the corresponding instructions below.
I love cooking in the summer, when produce is at its prime and very little has to be done to turn a few key simple ingredients into a party-pleasing dish!
Check out this variation with strawberries instead of figs!
I vividly remember the very first time I tried roasted grapes. They were on top of a pork chop entrée and the wheels immediately started turning. Why had I never thought of roasting grapes before? What else can I do with them? Where have these roasted grapes gems been all my life? Then the experimentation in my home kitchen began…hope to inspire you to play away with roasting grapes too!
If you’ve never tried roasting grapes before I’d love to hear your feedback on them! And if you’ve tried them in a dish you love, I’d also wanna hear about it.
- For easy pop-in-your-mouth grape access, de-stem them before roasting! I left them on for purely presentation purposes.
- Not all burrata is created equal. Splurge on the good stuff if possible.
- This dish tastes best warm and any leftovers can be heated up and enjoyed all over again!
- Leftovers will keep in the fridge for up to 3 days, and re-heat at a 400F degree oven for 10-15 min before serving.
- Toss in a favorite fruit of your choice and get playful in the kitchen!
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 #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
Let’s make waves in the kitchen!
Balsamic Roasted Grapes with Figs & Burrata
- 1 pound grapes any variety or a combo
- 1 pint figs cut in half, generally about 6-9 figs and .5 pounds
- 4 balls burrata 8 oz/ball
- 3 tablespoons olive oil
- 1/2 cup balsamic
- 1 tablespoon honey
- 1 tablespoon fresh thyme leaves minced
- a few thyme sprigs for garnish (optional)
- salt kosher and flaky to taste
- Preheat oven to 425 F.
- Place grapes and figs on a baking dish.
- Whish together olive oil, balsamic, honey, minced thyme leaves, and kosher salt and drizzle over grapes and figs.
- Bake in oven for 20 min, shaking the dish halfway through, until grapes are starting to burst, wrinkle and split.
- Break up burrata balls into chunks and place all over baked grapes and fig mixture.
- Sprinkle burrata chunks with flaky salt and pepper
- Garnish baking dish with thyme sprigs for presentation (optional)
- Best served immediately. I suggest enjoying this dish with thick cut bread to soak up all the juices.