Make holiday entertainment a breezed with this easy to assemble appetizer. Grapes are roasted in fresh rosemary and balsamic vinegar and caramelized to blistering perfection served alongside a creamy ball of burrata cheese and freshly toasted baguette.

If there is anything we’ve learned about holiday entertaining is that it’s to keep things simple. Crostini styled appetizer’s are an easy solution as they can be paired in various combinations of sweet and savory based on what’s freshly available throughout the seasons.

We went with a deconstructed crostini styled presentation to keep things easier and left the fun for the guests. Burrata has a soft outer shell wrapped around a creamy centre when pierced, the creamy centre starts to ooze out like a rich cream. Best served at room temperature by removing it from the fridge at least half an hour before serving which is equivalent to the time it takes to prepare and roast the grapes.

Grapes are probably the most common fruit to grace a cheese plater which is why we thought they would be a natural combination for a cheese and bread appetizer. In roasting the grapes until blistered it bring out more natural aromatics and they become tender and juicy in the oven with a slight bitterness compared to being more sweet when eaten uncooked.

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roasted grapes and burrata

Balsamic roasted grapes served with creamy burrata and toasty baguette.

Author: the communal feast

Ingredients

• 1/2 lb red grapes washed and pated dry
• 1 tsp olive oil
• 1 TBS balsamic vinegar
• 1 sprig of rosemary chopped and additional for garnish
• 1 ball of burrata cheese
• 1 baguette
• garnish: reduced balsamic

Instructions

• Heat oven to 400 degrees F. Place grapes on a baking tray and drizzle with oil, balsamic vinegar, and rosemary. Gently toss and bake for 30 minutes flipping half way.
• Remove the grapes from the oven, and set aside to cool slightly.
• Plate the burrata and roasted grapes on a plate, garnish with a drizzle of reduced balsamic more rosemary and serve with toasted baguette.