Chef Sean McPaul of Talula's Garden in Philadelphia likes to grill his grapes with wood chips, because he finds that it gives them a unique, smoky flavor. Grilling grapes whole allows them to take on the smoke better, and helps keep them intact while cooking. He serves his grilled grapes with a creamy burrata and grilled bread for a dish that plays on both flavor and texture to excite your taste buds.
- One 1-pound bunch red seedless grapes
- 1 Cup organic olive oil, plus more for finishing
- 1 Cup aged balsamic vinegar
- 2 Tablespoons chopped garlic
- 1 Teaspoon chopped Calabrian chiles
- 1 loaf Italian bread
- 8 Ounces Burrata cheese
- Salt, to taste
Heat an indoor or outdoor grill to medium high and preheat it for at least 20 minutes.
In a medium bowl, mix together the bunch of grapes, olive oil, balsamic, garlic, and chiles. Toss well so that they grapes are well coated. Place the grapes, whole, on the grill and grill for 30 seconds. Turn over, and grill for another 30 seconds. Remove the grapes and place back in the bowl of marinade and reserve.
Slice the bread 1-inch thick. Grill both sides of the bread for 1-2 minutes and set aside. Place the ball of burrata in the center of a plate. Cut the top open with a pair of scissors and place 1 teaspoon of salt on the top and 1-2 tablespoons of olive oil. Place the grilled bread and grapes alongside the burrata and serve.