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
- 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.