• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Waves in the Kitchen logo

  • Food
    • Recipe Index
      • Colors & Seasons
  • Photography
  • Adventure
  • About
    • Shop
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Food
    • Recipe Index
      • Colors & Seasons
  • Adventure
  • About
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Recipes / Menu / Appetizers + Snacks + Bites / Balsamic & Thyme Roasted Grapes with Burrata

    Balsamic & Thyme Roasted Grapes with Burrata

    Dec 8, 2021 · 8 Comments

    4315 shares
    • Share
    • Tweet
    Jump to Recipe - Print Recipe

    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!

    Roast Roasted grapes topped with burrata, olives and fresh herbs; overhead shot

    Use assortment of grapes for a variety of flavor and color! Adding figs! Or olives! Strawberries are a delicious addition too!

    balsamic roasted grapes and figs topped with burrata and thyme

    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.

    overhead shot of purple and red grapes

    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

    Colorful grapes and figs on a baking sheet; overhead shot
    grapes, figs & olives
    Grape, figs and olives on a baking sheet with thyme and balsamic; pre-oven and overhead shot
    topped with balsamic drizzle
    Balsamic & thyme roast grapes on a baking sheet with figs, olives and basil; pre-oven and over-head shot
    add other fresh herbs such as basil
    Balsamic & thyme roast grapes topped with burrata read to be eating; still on a baking sheet and overhead shot
    add burrata or similar cheese
    roast grape appetizer topped with burrata; ready to be eating and overhead shot
    enjoy warm ideally with a thick crust bread to soak up all those juices!
    • grapes in a sheet pan on top of a pink linen; overhead on a dark backdrop
      arrange grapes
    • grapes and figs in a sheet pan on top of a pink linen; overhead on a dark backdrop
      add other seasonal fruit like figs
    • grapes and figs in a sheet pan with thyme; overhead shot on a dark backdrop
      top with balsamic-thyme drizzle
    • balsamic roasted grapes and figs with burrata; post oven and overhead shot
      bake and top with burrata or mozzarella

    Variation with Strawberries

    • overhead shot of grapes and strawberries cut in half
      grape and strawberries
    • overhead shot of grapes and strawberries drizzled with balsamic vinegar
      topped with balsamic drizzle
    • grapes and strawberries topped with balsamic and thyme; over and pre-oven shot
      and thyme spigs
    • balsamic and thyme roasted grapes and strawberries; overhead shot
      roast
    • balsamic and thyme roasted grapes and strawberries topped with burrata; overhead shot
      top with cheese

    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
    • Snacking
    • 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!

    balsamic roasted grape and figs topped with mozzarella and thyme

    Cooks Tips

    • 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.

    post oven balsamic roasted grape and figs topped with mozzarella and thyme; overhead shot

    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!

    Roast Roasted grapes topped with burrata, olives and fresh herbs; overhead shot
    Print Recipe
    5 from 2 votes

    Balsamic & Thyme Roasted Grapes with Burrata

    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!
    Prep Time15 minutes mins
    Cook Time20 minutes mins
    Total Time35 minutes mins
    Course: Appetizer, Side Dish
    Cuisine: Californian
    Servings: 8
    Author: Daniela Gerson

    Ingredients

    • 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

    Instructions

    • 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.
    Roasted Grapes with Figs & Burrata. Post oven, overhead shot.
    Grapes with Figs, Burrata & Fresh Herbs. Pre oven. Overhead and up close shot.
    « Watermelon Popsicles
    Tahini Caesar Salad »

    Reader Interactions

    Comments

    1. Jacqueline Gerson says

      September 21, 2018 at 1:02 am

      5 stars
      This is unreal, I had it and couldn’t stop eating it especially when you soak the bread on the oil. WOW ????

      Reply
      • Daniela says

        October 15, 2018 at 5:36 am

        Thank you so much!!! I'll make it for you again :).

        Reply
    2. Kyla says

      July 08, 2020 at 6:23 pm

      5 stars
      Turned out perfectly, put some fresh arugula on the plate first, the whole burrata on top, and poured the grapes over it with an extra drizzle of olive oil. 10/10

      Reply
      • Daniela Gerson says

        September 29, 2020 at 11:56 am

        Yum!!!! Peppery fresh arugula pairs so wonderfully with this dish! Am so stoked to receive your feedback! Thank you :)!

        Reply
    3. Lo says

      June 20, 2023 at 12:58 pm

      I used this as a base for an adaptation. No figs, so I just used the red table grapes I had, plus fresh mulberries from the garden and kalamata olives. In the absence of burrata I threw it in a grilled cheese sandwich with sourdough and funky provolone. It was fantastic!

      Reply
      • Daniela Gerson says

        June 23, 2023 at 8:57 am

        Thanks so much for sharing Lo and so stoked to hear that!! Love the addition of fresh mulberries and that's so rad that ya grow them in your garden :).

        Reply
    4. Deb says

      November 03, 2024 at 7:30 am

      Amazing!!! I added some chopped pistachios on top for a little crunch!

      Reply
      • Daniela Gerson says

        November 11, 2024 at 5:45 am

        Yum ~ adding pistachio's sounds delicious and pairs wonderfully! Thanks so much for sharing :).

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

    Subscribe to the Newsletter

    PDN First Place Taste

    Popular Winter Recipes

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Pomegranate Chicken topped with pomegranate arils and parsley, in cast iron skillet on a white background; overhead shot.

    Pomegranate Chicken

    Citrus & Fresh Herb Roasted Salmon. Pre Oven with blood oranges, lemons, Meyer lemons, limes, kumquats, red onions, garlic, parsley, and dill on the salmon.

    Citrus & Fresh Herb Roasted Salmon

    Mascarpone Cheesecake with balsamic roasted long stemmed strawberries, out of the spring form pan, 45 degree angle shot.

    Amaretto & Mascarpone Cheesecake

    Popular Posts

    Beet Hummus with Parsley, Lemon Zest, Za'atar & Flaky Sea Salt, in a white bowl.

    Beet Hummus

    Raw chicken thighs topped with cherries and rosemary in a skillet; overhead shot.

    Cherry Chicken

    Cranberry Gingersnap Pie. Topped with sugared cranberries and sugared thyme. Side Ange shot. Up close. On a black background.

    Cranberry Gingersnap Pie

    Finished tart with tahini swirl, side angle shot.

    Chocolate Tahini Tart

    Pomegranate Chicken topped with pomegranate arils and parsley, in cast iron skillet on a white background; overhead shot.

    Pomegranate Chicken

    Easy to make No-Bake delicious Cheesecake topped with fresh strawberries, date syrup, and flaky salt; side angle shot on a grey background.

    No-Bake Cheesecake

    Sites that have featured Waves in the Kitchen

    Copyright © 2025 Waves in the Kitchen • Privacy Policy • Disclosure

    4315 shares