Burrata with Roasted Grapes

Creamy burrata with jammy roasted grapes, crunchy pistachios, and thick drizzles of aged balsamic. An elegant appetizer that couldn't be easier.

Why I Love It

This is one of my favorite appetizers to make when good grapes are in season. It looks elegant enough for a dinner party, but it couldn't be simpler.

Roasting the grapes completely transforms them. Their skins wrinkle and blister, the juices concentrate, and they become jammy, sweet, and just tart enough to keep things fresh. I love spooning roasted grapes over crispy roast chicken or tossing them into grain salads, but paired with fresh burrata is where they really shine.

The contrast is what makes this appetizer so special. Cold, creamy burrata curds, warm roasted grapes, crunchy salted pistachios, and a big drizzle of thick aged balsamic. Every bite is sweet, tangy, creamy, crunchy, and just a little earthy from the thyme. Plus, it's gorgeous to look at.

I always reach for a good aged balsamic here rather than a bottled glaze. The syrupy texture comes naturally with age, and the brighter acidity balances the sweetness of the grapes much better. If all you have is a balsamic reduction, though, it'll still be delicious.

Serve it with a warm baguette, crusty Italian bread, or your favorite crackers and let everyone build their own bites. It's one of those appetizers that somehow feels both effortless and a little bit luxurious. If burrata is your love language too, you'll also love my peach burrata salad (which marinates the juicy fruit in white balsamic!) and burrata toast (taken 4 delicious ways).

how to make this burrata appetizer:

Recipe Tips

Use grapes with firm skins. Red or black seedless grapes hold their shape best and become beautifully jammy and pink when roasted.

Serve the burrata cold. I like the contrast between cool, creamy cheese and warm roasted grapes.

Use aged balsamic if possible. It has a naturally syrupy texture, brighter acidity, and more complex flavors than the bottled balsamic glazes.

Roast until the grapes wrinkle. Don't pull them too early. The caramelization is where all the flavor develops.

Finish with flaky salt and cracked black pepper. Just a little of each wakes up the sweetness of the grapes and the richness of the burrata.

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