Roasted Grapes & Figs with Burrata

OR Balsamic Roasted Grapes, A fruit of Your Choosing, & Burrata

These balsamic roasted grapes with figs and burrata are a celebration of sweet summer fruit bounty. The possibilities for variation are endless. You can sub the figs for countless other summer fruit, as I did with strawberries (see the pics below). I decided to swap the figs because later on in the meal I was serving my Caramelized Fig & Prosciutto Salad, and in doing so realized that really so many other fruits will work here. Or skip the figs all together for more of a fall roasted grapes only dish. If it’s a fruit and in season it can go in this dish says me, so play away!

I first made this dish 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 appetizer. Though these roasted grapes can actually be enjoyed any time of day… from brunch to dessert!

I vividly remember the very first time I tried roasted grapes, 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 roasted grapes? Where have they been all my life? And then the experimentation in my home kitchen began.

Roasting grapes brings out their natural sweetness as they are literally bursting with flavor. If you’ve never tried roasting grapes before I’d love to hear your feedback. The possibilities with these sweet roasted grape gems are endless, but this is a dish I kept on coming back to. I’ve tried roasted with other fruit and topped with various types of cheese (you are welcome to experiment also.) I especially love it when hosting a cocktail party, and wanna share it with you all so you can wow your friends when hosting too.

If you’ve seen my food pics, then ya def know I have a thang for figs. They are one of the most photogenic fruits around thinks me. And as I’ve ranted about at length, burrata pretty much makes everything better in my world. So obviously the addition of both was a natural fit for me.

This dish is sweet, salty, and tangy, colorful, full of flavor and can easily come together in 30 min. Tastes best warm but heat up any leftovers and enjoy all over again!

***Please note: I wrote this post in the middle of July but didn’t launch my blog until September which is why I’m talking about being in the middle of summer during fall.

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 #wavesinthekitchen. 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 & Figs with Burrata

★★★★★

5 from 1 reviews

• Author: Daniela Gerson
• Prep Time: 15min
• Cook Time: 20min
• Total Time: 35 minutes
• Yield: 6-8 as an appetizer

Ingredients

• 1 pound grapes
• 1 pint of figs, cut in half (.5 pounds ~ generally between 6-9 figs)
• 4 balls burrata (8 oz/balls)
• 3 tablespoons olive oil
• ½ cup balsamic
• 1 Tbsp honey
• 1 Tbsp thyme leaves, minced
• a few thyme sprigs for garnish
• salt
• pepper

Instructions

1. Preheat oven to 425
2. Place grapes and figs on a baking dish.
3. Whish together olive oil, balsamic, honey, minced thyme leaves, and salt and drizzle over grapes and figs.
4. Bake in oven for 20 min, shaking the dish halfway through, until grapes are starting to burst, wrinkle and split.
5. Break up burrata balls into chunks and place all over baked grapes and fig mixture.
6. Sprinkle burrata chunks with salt and pepper.
7. Garnish baking dish with thyme stems for presentation.
8. Best served immediately. I suggest enjoying this dish with thick cut bread to soak up all the juices.

Notes

I like to leave the grapes on their stem for purely for aesthetics so for easy pop-in-your-mouth access, feel free to de-stem them before roasting.

Store roasted grapes in the fridge, for up to 3 days, and warm them up just before enjoying in a 400 degree oven for about 10 to 15 minutes.