This recipe is based on a recipe by Ottolenghi in Simple.
11 1/4 oz/320g seedless red grapes
1 tbsp balsamic vinegar
1 tbsp white wine vinegar
3 tbsp olive oil
1 garlic clove crushed
1 1/2 tsp dark brown sugar
1 1/2 tsp fennel seeds
– Toasted and lightly crushed
Flaked sea salt
3 large balls of burrata or buffalo mozzarella
6 small purple or green basil sprigs
Marinate the grapes with the vinegar (the original recipe had sherry and I used balsamic and white wine), oil, garlic, sugar, 1 tsp of the fennel seeds, flaked salt, and plenty of pepper. Mix well and allow to rest for at least 1 hour and up to 1 day. Do not throw away marinade, it is used in serving.
Grill grape skewers over high heat for 90 seconds per side.
Using half a ball of mozzarella, top with marinade, sprinkle with remaining fennel seeds, serve with grapes and basil.