Burrata Served with Roasted Cherries and Grapes with Honey, Balsamic Vinegar, Lemon Zest and Fresh Thyme

This elegant dish makes for a beautiful presentation alongside your cheeseboard served as an appetizer or served as an elegant side salad on top of arugula or any green. It is an elegant dish either way. This is a one pan meal with the grapes and cherries tossed together in a honey, olive oil and balsamic vinegar with fresh thyme springs and then roasted in the oven for 20 minutes. Serve room temperature alongside the soft, creamy burrata. Make sure you serve it in its own roasting juices. Excellent served with toasted bread or crackers. It is sure to impress guests.

Prep Time: 5 minutes

Cooking Time: 20 minutes

Serves: 4 as a salad or 8-10 as an appetizer

Ingredients:

1 bunch grapes, whole, rinsed

16 ounces cherries, de-stoned (These can be frozen if cherries are out of season)

3 Tbs Balsamic Vinegar

2 Tbs, raw, unfiltered honey

3 Tbs olive oil

12 fresh thyme springs or ½ tsp dried thyme

4 balls whole fresh burrata

Zest from 1 lemon

Salt and Pepper

For serving:

Arugula to display and serve as a salad

Toasted sourdough bread or crackers

Arugula

Directions:

1. Preheat oven to 425 degrees

2. Line a cookie sheet with the parchment

3. Toss the grapes and cherries with the olive oil, honey and balsamic vinegar. Sprinkle with salt and pepper.

4. Place the fruit tossed in the dressing in the oven and roast for 20 minutes

5. While the grapes are roasting zest the lemon

6. Turn the grapes with a spatula half way through cooking time.

7. Remove the grapes from the oven when done. Cool to room temperature. Pour on to your serving platter with the juices. Arrange Burrata over and around grapes. Sprinkle the burrata and grapes with the lemon zest.

8. Serve. Serve as a salad over arugula or as an appetizer with toasted sourdough or crackers alongside.