Servings: 4
Prep time: 15 minutes
Cook time: 38 to 47 minutes
Resting time: 10 minutes
Ingredients
- 2 balls of burrata, 125 g each
- 500 ml (2 cups) seedless red grapes
- 75 ml (5 tablespoons) olive oil, divided
- 30 ml (2 tablespoons) balsamic vinegar
- 60 ml (¼ cup) salted pistachios, coarsely chopped
- 1 pinch cayenne pepper
- Salt and freshly ground black pepper, to taste
- ½ baguette, cut into very thin slices
Instructions
- Preheat the oven to 160 °C (325 °F). Arrange the thin slices of baguette on a baking sheet lined with parchment paper. Brush with 30 ml (2 tablespoons) of olive oil, then season lightly with salt and pepper. Bake for 20 to 25 minutes, flipping the slices halfway through, until they are golden brown and crispy. Set aside.
- Increase the oven temperature to 200°C (400°F). In a baking dish, combine the red grapes with 15 ml (1 tablespoon) of olive oil, the balsamic vinegar, and the cayenne pepper. Season with salt and pepper, then toss gently to coat the grapes evenly.
- Bake for 18 to 22 minutes, until the grapes are tender, lightly caramelized, and begin to burst. Remove from the oven and let cool for about 10 minutes, reserving the balsamic cooking liquid.
- Gently drain the burrata balls and cut them in half. Place half a ball on each of the four serving plates. Season lightly with salt and pepper, then drizzle with the remaining 30 ml (2 tablespoons) of olive oil.
- Arrange the roasted grapes, while still warm, around the burrata and drizzle with their balsamic cooking juices. Sprinkle with crushed salted pistachios and serve immediately with the crispy baguette croutons.
