1. WASH the bunch of grapes carefully under cold water and allow them to dry.
2. WHISK together in a bowl: olive oil, 3 tablespoons balsamic vinegar, chile flakes, garlic cloves. Add grapes and toss until coated. Let sit for at least 10 minutes.
3. PLACE bunch of grapes onto the center of a hot grill, using tongs. Grill for 30 seconds. Turn. Grill for another 30 seconds.
4. RETURN grapes to marinade to cool for at least 10 minutes, coating them periodically.
5. CUT grapes into small bunches. Plate. Drizzle on 2 tablespoons aged balsamic vinegar. Serve with grilled bread and a half ball of burrata (or fresh mozzarella) seasoned with sea salt and olive oil.
Find more delicious recipes in the GQ Grill Guide.
ABOUT BURRATA CHEESE
Somewhere around 1920 in the town of Andria in the Puglia region of southern Italy, a member of the Bianchini family figured out how to repurpose the curds from mozzarella making. Burrata was born, a ball of mozzarella filled with creamy, ricotta-like curds. Cut into the ball and the curds ooze out: a wonderful marriage of flavors and textures.
Their burrata was premium priced, made in small amounts, and remained the delight of the locals for some thirty years.
In the 1950s, some of the local cheese factories began to produce burrata, and more people discovered its charms. Only in recent years, thanks to more economical overnighting of refrigerated products, did we find it in New York City’s finest cheese shops.
It was love at first bite…and enough Americans thought so that burrata is now made domestically. You can find it at Trader Joe’s.
For dessert, here’s a delicious burrata and fresh fruit recipe.