Mozzarella, Grilled Grapes, and Basil

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

  • Black Pepper

  • 3 large balls of burrata or buffalo mozzarella

  • 6 small purple or green basil sprigs


  1. 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.

  2. Grill grape skewers over high heat for 90 seconds per side.

  3. Using half a ball of mozzarella, top with marinade, sprinkle with remaining fennel seeds, serve with grapes and basil.

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