Roasted Grape & Burrata Skillet
Sweet, jammy grapes meet melty burrata in this warm, salty-sweet skillet situation that takes 10 minutes. It’s giving fancy cheese board energy, kinda. Perfect with crostini... or just a fork straight from the pan. There are no rules. Enjoy.
Quick Tips:
Use red grapes for that sweet bursty vibe — green ones just don’t hit the same
Let the burrata melt slightly. Room temp is best so it gets all creamy and dramatic over the warm grapes
Balsamic glaze brings the balance. That sweet acidity cuts through the richness like it was meant to be there
Broil time varies. Watch it close so your grapes burst, not burn
Want to get extra? Add chopped toasted walnuts or a few fresh thyme leaves to lean full cheese board
Serve it how you want. On crostini, with crackers, or straight out of the skillet standing over the stove — no judgment
Roasted Grape & Burrata Skillet
Sweet, jammy grapes meet melty burrata in this warm, salty-sweet skillet situation that takes 10 minutes. It’s giving fancy cheese board energy, kinda. Perfect with crostini... or just a fork straight from the pan. There are no rules. Enjoy.
Ingredients
Instructions
- – Preheat broiler on high (or grill them if you prefer)
- – Heat olive oil in a cast-iron skillet over medium heat. Add grapes, red onion, salt, and basil. Toss gently to coat.
- – Transfer skillet to the oven and broil for 5-7 minutes, or until grapes begin to burst and onions start to char.
- – Remove from oven. Carefully split burrata over warm grapes and onions, letting it melt slightly. (Side note: the juice from the grapes will have built up in the skillet, so if you prefer, you can scoop the grapes and onions into a serving dish before splitting the burrata on top).
- – Drizzle with balsamic glaze, sprinkle with more basil and salt, as desired. Serve warm with crostini if you’re feeling extra.
