Grilling the grapes among the smoking rosemary leaves infuses a heady fragrance into the sticky grapes. Instead of burrata, try serving these skewers with soft creamy ricotta or goat’s cheese
Cooking InstructionsDownload PDF
Strip the bottom half of the rosemary sprigs, reserving the rosemary leaves.
Place the grapes in a bowl. Add the vinegar, olive oil and honey. Grate in the garlic clove.
Toast the fennel seeds in a pan until fragrant – approx. 2 minutes – then add to the grapes along with the salt and pepper.
Toss to coat and allow to marinate for at least 1 hour or overnight.
Thread the grapes onto the rosemary sticks. Reserve the marinade.
Preheat a griddle pan or charcoal grill until it is very hot and smoking. Sprinkle the reserved rosemary leaves over the hot pan or grill so they start smoking.
Grill the skewers in between the smoking rosemary leaves, turning often, until charred and slightly softened.
Place the skewers on a platter. Tear open the burrata (or buffalo mozzarella) and place by the skewers.
Drizzle with the marinade and serve.