Mulled Grapes with Burrata
By OcadoLife
Published on 12 November 2024
This sharing plate of Mulled Grapes with Burrata from OcadoLife recipe editor Lauren Hoffman is full of fresh flavours and warming spice. You can make the grapes and herby nut crumb in advance if you like.
Time and servings
30 minsTotal time
8Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 3 tbsp sherry vinegar
- 1.5 tbsp soft brown sugar
- 4 tbsp extra-virgin olive oil
- 1 cinnamon stick
- 3 cloves
- 2 star anise
- 2 tbsp mixed peel
- 0.25 tsp ground ginger
- 0.25 tsp nutmeg
- 400g red grapes
- 1 tbsp olive oil
- 3 rosemary sprigs, leaves picked
- 3 tbsp chopped hazelnuts
- 3 tbsp blitzed sourdough breadcrumbs
- 2 (150g) balls burrata
- 6 flatbreads to serve, optional
- 1 slice gluten free sourdough, blitzed to crumbs
Method
Step 1
Preheat the oven to 200°C/180°C/gas 6. In a small roasting tin, mix together the sherry vinegar, soft brown sugar and extra-virgin olive oil.Step 2
Add the cinnamon stick, cloves, star anise, mixed peel, ground ginger and nutmeg. Tip in the red grapes; season and mix well.Step 3
Roast for 15-20 mins, until the grapes are bursting. Remove and cool (cover and chill overnight for a more intense flavour).Step 4
Heat the olive oil in a pan and fry the rosemary leaves with the chopped hazelnuts and sourdough breadcrumbs, until crisp. Remove from the heat; season with sea salt.Step 5
To assemble, tear open the burrata balls; arrange on a platter. Spoon over the grapes and juices, then sprinkle over the crumb. Serve with flatbreads, if liked. Chill leftover grapes in an airtight container for up to 1 week. Store leftover crumb in an airtight container somewhere cool for 3 days.Step 6
Recipe Tip: Allow extra time for cooling. Serve with flatbreads if you like (gluten free if required)