# Burrata with grilled grapes and basill

**Chef:** Varsha  
**Cookbook:** Simple  
**Potluck Date:** 23 February 2025  

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**Serves:** six as a generous starter  
**Book page:** 86  

## Ingredients

- 11¼ oz/320g seedless red grapes, pulled off their vine
- 2 tbsp Valdespino vinegar (or other best-quality sherry vinegar)
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 1½ tsp dark brown sugar
- 1½ tsp fennel seeds, toasted and lightly crushed
- flaked sea salt and black pepper
- 3 large balls of burrata or buffalo mozzarella (1 lb 5 oz/600g)
- 6 small purple or green basil sprigs (¼ cup/5g), to serve

## Method

1. Put the grapes in a medium bowl with the vinegar, oil, garlic, sugar, 1 tsp of the fennel seeds, ¼ tsp of flaked salt, and plenty of pepper. Mix well and marinate for at least 1 hour and up to 1 day. Thread 5 or 6 grapes onto each skewer. Don’t throw away the marinade; you’ll need it when serving.

2. Place a grill pan over high heat and ventilate your kitchen well. Once hot, add the grape skewers in batches and grill for 2–3 minutes, turning after 1½ minutes. Remove from the heat.

3. When ready to serve, tear the balls of burrata in half and place one-half on each plate. Arrange the grape skewers to lean against them—2 per portion—and spoon 1½ tsp of the marinade over the cheese. Alternatively, arrange on a platter to serve a crowd. Sprinkle with the remaining ½ tsp of fennel seeds, garnish with a sprig of basil, and serve.

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