Burrata, Roasted Grapes and Garlic Toast
by Ruth McCarthy
Ingredients
6
oz green and red seedless grapes
4
tsps extra virgin olive oil
1
tsps salt
1
tsps black pepper
Slices crusty Italian or Portuguese bread
1
clove garlic, peeled, halved
9
oz burrata, at room temperature
Preparation
Burrata
Step 1
Preheat the oven to 375 fahrenheit.
Step 2
Place grapes on a lasagna type pan, pretty enough to serve. Drizzle with 1 tsp oil. Season lightly with kosher salt and pepper. Toss to coat evenly. Bake 10 minutes in preheated oven.
Step 3
Meanwhile toast bread until golden brown. Rub with cut sides of garlic clove. Brush with oil. Cut in half or quarters depending on size.
To Serve
Step 1
Place the burrata in a small oven proof dish and cut the top off the burrata. Careful transfer to the center of warm pan. Season with kosher salt and pepper.
Step 2
Drizzle with remaining 3tsp oil. Sprinkle a little more sea salt, now the "Milford Twist" - slightly squish the warm grapes so they stay on the pieces of toast easier and serve.