Grapes and Figs Roasted with a Balsamic, Thyme and Honey Marinade over Soft Burrata
It’s amazing how the easiest, simplest recipes can be so elegant. Good cooking, most of the time is really all about having fresh, good ingredients. This recipe literally takes 20 minutes to roast the fruit and then 5 minutes to pour over the burrata making the most delicious salad to serve alongside your main course. Figs have a very short season, so good alternatives could be cherries, plums, or any stone fruit. Use any kind of grape. I used moon grapes this time, because they are so pretty. If you want to mix purple and green grapes the contrast is nice for display.
Use a good, unfiltered, raw honey. The nutritional benefits are better when the honey is unfiltered. You can use any nut to top. We have nut allergies in our home so I usually use seeds. Candied nuts or candied pumpkin seeds are also a nice touch.
Prep Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4 as a salad, 8 as an appetizer with toasted sourdough bread
Ingredients:
1 bunch grapes, whole, rinsed
1 pint fresh figs, cut in half
(may substitute cherries or plums, cut in half without seeds)
3 Tbs good Balsamic Vinegar
3-4 balls fresh Burrata
2 Tbs raw, unfiltered honey
3 Tbs olive oil
1/2 tsp dried thyme or 1 bunch fresh thyme ( if using , reserve some green strands for topping for looks)
Arugula
Roasted pumpkin seeds, or nuts or candied nuts or seeds
Toasted Sourdough to spread Burrata over (optional) it’s just as good as a salad
Salt
Fresh grated pepper to taste
Directions:
Preheat oven to 425. Line cookie sheet with parchment or foil. Parchment is healthier.
Place grapes and figs on cookie sheet. Toss with the Balsamic Vinegar, the honey and the olive oil. Sprinkle the thyme and the salt. Toss well. Roast on a rack in upper 1/3 of the oven.
Toss half way through to evenly coat in the juices.
To Serve:
Place the arugula on a plate. Place the burrata in the middle. Pour the cooled roasted fruit over the arugula. Make sure to scrape up all the juices with a spatula and drizzle it over the arugula and burrata. It may be a little warm or room temperature. Tops with the roasted pumpkin seeds. Grate a little fresh pepper over it.
Serve