Roasted Grape and Burrata Salad

For Christmas I received the best gift: Yotam Ottolenghi’s new cookbook Simple. For those of you not familiar with him, he is a chef, restaurateur and cookbook author, who brought us those wildly unpopular cookbooks Plenty and Jerusalem. I consider him to be the ultimate recipe genius. He brings a fresh spin on everything, from appetizers to dessert. His recipes always maintain a delicate balance between the familiar and exciting, new, and bold ingredients. So when I set out to plan my New Years Eve Dinner Party, it had to include several gems from his new cookbook.

I chose this recipe as the starter, and it really set the mood for the food to come. For those of you not familiar with burrata cheese, it is essentially a fresh mozzarella ball that encases soft cream with fresh mozzarella curds. When you split it open it oozes out creamy deliciousness. It can be hard to find [for those in Windsor- the Cheese Bar sells it!], but is well worth the quest! Paired with marinated and grilled grapes, this starter was elegant, tasty and impressive.

Roasted Grape and Burrata Salad

Yotam Ottolenghi, Simple

40-50 seedless red grapes, pulled off their vine
2 Tbsp sherry vinegar
3 Tbsp olive oil
1 garlic clove, crushed
1 1/2 tsp dark brown sugar
1 1/2 tsp fennel seeds, toasted and lightly crushed
Flaked sea salt and black pepper
2 large balls of burrata or buffalo mozzarella
2 Tbsp chopped fresh basil, to serve

In a bowl, combine the grapes with the vinegar, oil, garlic, sugar, fennel seeds, 1/4 tsp of salt and fresh ground pepper. Mix well and marinate for at least 1 hour and up to 1 day.

Thread 5-6 grapes onto each skewer. Don’t throw away the marinade; you will need it when serving.

Place a grill pan over high heat. Once hot, add the grape skewers in batches and grill for 2-3 minutes, turning after 1 1/2 minutes. Remove from the heat.

Tear the burrata in half and place one half on each plate. Arrange 2 grape skewers on each plate and spoon 1 1/2 tsp of the marinade over the cheese. Sprinkle with some basil and serve.