Burrata with Roasted Grapes & Herbs

Lush, creamy, and beautifully balanced, this burrata with roasted grapes is the ultimate winter indulgence — especially alongside a glass of mulled Lucci Lambrusco. It’s comfort food dressed up for the season.

This dish is pure decadence with zero effort — creamy, dreamy burrata meets jammy roasted grapes for a sweet-and-savory pairing that feels restaurant-level fancy. A hint of thyme and a drizzle of balsamic glaze take it over the top, while crusty bread turns every bite into comfort food perfection. The rich, fruit-forward flavors mirror the deep, spiced character of a mulled Lucci Lambrusco, creating a cozy, cold-weather pairing that’s as elegant as it is comforting. It’s the kind of appetizer that makes you want to linger by the fire with another glass in hand.

Seedless Grapes (Red or Black)

2 cups

Extra-Virgin Olive Oil

2 tsp, plus more for finishing

Fresh Thyme Leaves

1 tsp (or rosemary, finely chopped)

Kosher Salt and Freshly Ground Pepper

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Burrata

8 oz (2 small balls or 1 large), at room temperature

Balsamic Glaze

1 tsp

Crusty Bread or Crostini

for serving

Instructions:

Serves 4 as an appetizer

Roast the Grapes
Preheat oven to 400 °F. Toss grapes with 2 tsp olive oil, thyme, salt, and pepper. Spread on a parchment-lined baking sheet and roast until skins blister and juices just start to release, 12–15 minutes.

Assemble the Dish
Place burrata on a serving platter.
Spoon the warm roasted grapes and their pan juices around and over the cheese.

Finish & Serve
Drizzle lightly with extra-virgin olive oil and, if desired, balsamic glaze.

Serve immediately with warm crusty bread or crostini.