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Baltimore MD 21212
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Roland Avenue

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Baltimore MD 21210
410-323-3656
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DEEPDENE GARAGE

BURRATA WITH ROASTED GRAPES

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Serves: 6

The buttery taste of creamy burrata bursts to life alongside roasted red and green grapes that can be marinated up to a day ahead.


Ingredients

4 T. extra virgin olive oil, divided
1 clove garlic, crushed
1 loaf La Brea Bakery Sourdough Bread, sliced
2 T. Columela Sherry Vinegar
1 t. honey
1 t. fennel seeds, toasted and lightly crushed
1 t. fresh rosemary, minced
¾ t. kosher salt
½ t. fresh ground pepper
8 oz. seedless grape cups, red and green grapes
8 oz. BelGioioso Burrata (contains 2 portions, 4 oz. each)
1 T. fresh basil, chiffonade
 

To Prepare

Heat oven to 400◦. In a small bowl combine 1T. olive oil and crushed garlic. Place slices of bread on shallow baking pan. Brush each slice, lightly, with garlic oil. Toast in oven for 10 minutes until golden brown. Remove and set aside.

Meanwhile, in another bowl, whisk together vinegar, honey, 3 T. olive oil, fennel seeds, rosemary, salt and pepper. Set aside.

Spread grapes out on another shallow baking pan. Toss grapes with 1 ½ T. vinaigrette mixture. Place pan in top third of oven and roast until the grapes just start to split, about 15 minutes. Remove from oven.

To Serve

 Place both portions of burrata on serving platter, slicing each so that the creamy filling spills out. Surround with roasted grapes. Drizzle remaining vinaigrette over burrata and top with chiffonade of fresh basil. Serve with toasted crostini on the side.

Pair with Feudo Montoni Grillo.



Eddie's Recipe Tip:

Save time with Eddie's made-in-house crostini, available in the bakery. No toasting necessary-simply open and serve!