Roasted grapes:
2-1/2 c seedless red grapes, stems removed and washed and dried.
1 tsp. olive oil
1 tsp. balsamic vinegar
Salt and pepper to taste
Platter:
2-3 burrata balls, drained
4 slices prosciutto, torn
2 T chopped roasted pistachios
1 tsp fresh thyme leaves
Fresh or toasted bread for serving.
Instructions:
Preheat the oven to 350 degrees. Place the grapes in a baking dish large enough to hold them in one layer. Toss with olive oil, balsamic vinegar, salt and pepper. Spread the grapes evenly across the dish. Roast for approximately 30 minutes, until softened, slightly wrinkled and releasing their juices. Let them cool briefly until warm rather than sizzling
Gently open the drained burrata onto the serving platter. Arrange the torn prosciutto in loose folds over the burrata. Spoon the roasted grapes and their juices onto the platter.
Sprinkle with the pistachios and thyme.
Serve immediately with bread or crackers.
Recipe from katerynas cafe dot com
