Roasted Grape and Burrata Crostini
Caramelized roasted grapes with creamy burrata on crisp toast, finished with balsamic and thyme
- 2 cupsred seedless grapes
- 2 tbspolive oil(divided)
- 1baguette(sliced 1/4 inch thick)
- 8 ozburrata cheese(at room temperature)
- 2 tbspbalsamic glaze
- 1 tbspfresh thyme leaves
- 0.25 tspflaky sea salt
- 0.25 tspblack pepper(freshly cracked)
Grapes can be roasted up to 2 hours ahead; rewarm before assembling. Crostini can be toasted a day ahead. Assemble just before serving.
- 1Preheat oven to 425°F
- 2Toss grapes with 1 tablespoon olive oil and spread on baking sheet
- 3Roast 20-25 minutes until grapes are caramelized and some have burst
- 4Meanwhile, brush baguette slices with remaining olive oil
- 5Toast in oven 8-10 minutes until golden
- 6Tear burrata into pieces and distribute among crostini
- 7Top with warm roasted grapes and any accumulated juices
- 8Drizzle with balsamic glaze
- 9Sprinkle with thyme, sea salt, and pepper
- 10Serve immediately while grapes are still warm
Use grapes that are slightly firm for best results. Burrata must be at room temperature to achieve proper creaminess. Fresh mozzarella works if burrata is unavailable, though you'll miss the creamy center. Champagne grapes (tiny grape variety) are beautiful if available.
Roasted grapes became a culinary trend in the 2010s when chefs discovered that roasting concentrates and caramelizes the natural sugars. Paired with creamy burrata, this crostini showcases the Italian principle of combining simple, quality ingredients.