Vineyard Burrata Elegance with Roasted Grapes and Rosemary
Sweet roasted grapes and earthy rosemary over cloud-like burrata. A rustic yet refined plate perfect for appetizers or light meals.
Ingredients
Scale
- 1lb red seedless grapes
- 2sprigs fresh rosemary
- 8 ozburrata cheese
- 2 tbspolive oil
- 1 tbspbalsamic glaze
- 1/2 tspsea salt
- 1/4 tspblack pepper
- 1/2 cuptoasted baguette slices
Instructions
- Preheat oven to 400°F (200°C). Toss grapes with olive oil, salt, pepper, and rosemary leaves on a baking sheet.
- Roast grapes for 20-25 minutes until slightly caramelized and softened.
- Arrange burrata on a serving platter and gently tear open to expose the creamy center.
- Spoon warm roasted grapes and rosemary over the burrata. Drizzle with balsamic glaze.
- Serve immediately with toasted baguette slices on the side.
Notes
You can customize the seasonings to taste.