Burrata Caprese with Roasted Grapes & Balsamic Reduction

Custardy burrata, roasted grapes bursting with sweetness and tangy, syrupy Balsamic reduction create an unforgettable Caprese salad.

Serves: 4


2 packages
Jan-K Burrata Cheese, drained and room 
1/8 bunch
Muscat grapes
1/8 bunch
Organic red table grapes
Pusateri’s Delicato Extra Virgin Olive Oil
Balsamic reduction
Celery leaves
Fresh thyme
Maldon salt
Kosher salt
Blackbird Baking Co. Sourdough Baguette
1 clove
Garlic, peeled and cut in half




  1. Preheat oven to 375° Pre-heat outdoor grill or cast-iron grill pan to medium-high.
  2. Trim half of the muscat bunch into 3 clusters of grapes, leaving stems intact. Repeat with table grapes. Toss grape clusters with olive oil and a sprinkle of salt and bake on a lined baking sheet for 10 minutes.
  3. Cut the remainder of the raw grapes in half.
  4. Pick and wash 10 small celery leaves from the center of the bunch.
  5. Pick 12 thyme leaves.
  6. Slice baguette into 1 cm slices. Grill each slice until there are grill marks on each side. Rub each slice with the halved garlic clove and brush with olive oil.



  1. Place burrata on plate and garnish with roasted and fresh grapes.
  2. Pierce the top of the burrata and drizzle with olive oil and balsamic reduction.
  3. Finish plate with Maldon salt, thyme and celery.