Ottolenghi “Burrata with Chargrilled Grapes and Basil”
When You Want Something Easy and Elegant
During a recent call with my sister in Japan, she asked, “Any festive recipes for Christmas that don’t take too much time?”
With a one-year-old (my adorable niece✨) in her arms, it had to be quick, simple, and joyful.
And then it hit me—I had just made a dish that felt perfect. A little sweet, a little savory, visually beautiful and wonderfully low-effort.
It’s a recipe I learned from @linacuisine2021 (Sept 30 post), originally from Ottolenghi & Tara Wigley’s Simple (p.43): “Burrata with Chargrilled Grapes and Basil”
Sweet Grapes, Warmed and Glazed
What I love most about this recipe is how a few ingredients are transformed with one unexpected move: grilling grape.
You make a quick marinade—vinegar, olive oil, garlic, brown sugar, and fennel seeds—and toss in seedless red grapes. Skewer them, char them briefly in a pan, and pour the glossy, tangy juices over creamy burrata. Finish with basil (or shiso!) and a sprinkle of sea salt.
It’s a dish that looks like you fussed, but didn’t.
Perfect for aperitif hour—with prosecco, sparkling water, or a crisp white.
Tips & Notes
- You can prep the grape marinade a day ahead.
- No burrata? Buffalo mozzarella works beautifully.
- Basil is classic, but fresh shiso or flat-leaf parsley also pair well.
- Toasted baguette slices make it heartier, if needed.
Visual Guide to the Recipe
Burrata with Chargrilled Grapes and Basil (Simple, p.43)
Ingredients
- 300g seedless red grapes
- 2 tbsp white wine vinegar (or top-quality sherry vinegar)
- 3 tbsp olive oil
- 1 garlic clove, crushed
- 1½ tsp soft dark brown sugar
- 1½ tsp fennel seeds, toasted and lightly crushed
- 3 large burrata balls (or buffalo mozzarella, 600g total)
- 6 small red or green basil sprigs
- Flaky sea salt and black pepper
Method
- Put grapes in a bowl with vinegar, oil, garlic, sugar, 1 tsp fennel seeds, ¼ tsp salt, and black pepper. Mix and let marinate. Skewer grapes (5–6 per stick). Save marinade for later.
- Heat a grill pan on high. Grill grape skewers for 2–3 mins, turning halfway. Set aside.
- To serve, halve burrata and place one half per plate (or arrange on a platter). Lay grapes on the side, spoon 1–2 tsp of reserved marinade over each. Garnish with basil, sprinkle with remaining fennel seeds and serve.
オットレンギ：ブッラータ＆グリルブドウで、気の利いたアペロを
妹と会話中（1歳になりたての姪っ子✨）、”何かおすすめのクリスマス料理はあるか”という話になり、少し巡らせて、、、思い出しました。
そういえば、最近すごく素敵な前菜/サラダ的なお料理を作ってみたのでした（リールにしてみたくて、寝かしておりました😇）。
タイムラインで見かけ、オリジナルのレシピはオットレンギさん（昨今の中東料理ブームを牽引される、イスラエル生まれの英国人シェフ）のレシピだそうなのですが、本当に素敵で楽しくワインとペアリングできるお料理で。
“Burrata with chargrilled grapes and basil”で検索頂くと、オリジナルのレシピもすぐ出てきます。
自分と妹への、ざっくりメモ：
・材料：ブドウ（赤系）、ブッラータチーズ（モッツアレラでもよさそう）、バジル（もしくは大葉やお好みのハーブ）、フェンネルシード、白ワインビネガー、にんにく、オリーブオイル、黒砂糖
マリネを作り（白ワインビネガー大匙２、オリーブオイル大匙３、お好みで：フェンネルシード、つぶしたニンニク、黒砂糖）、ブドウを和える- テフロンのフライパンで、2～3分、１をロースト
- ブドウ、ブラータをお皿に盛り、フライパンに残ったソースを上からかける。
泡やワイン（もしくはペリエでも）と、大変美味しゅうございます✨
This post has a Video: Watch on Instagram✨（インスタにリール動画掲載しています）
A short Instagram reel to share the idea of the process & flow can be accessed from link below. (25 sec video)
要所要所のポイントや流れを数十秒でご紹介しています：
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