Burrata with Sweet Wine Grapes, Prosciutto and Pistachios
Creamy burrata topped with grapes cooked in sweet wine, prosciutto ribbons and pistachios. An easy 25-minute Christmas appetizer to serve with toast.
Burrata with sweet-wine grapes is a rich, juicy appetizer that comes together in under 30 minutes. The soft cheese, jammy fruit, salty prosciutto and crunchy pistachios make every bite different. Put it in the center of the table and let guests scoop it onto toast.
Tips for Success
- Take the burrata out of the refrigerator 20 minutes ahead. Slightly warm cheese tastes creamier.
- Cook the grapes low and slow first. Boiling them too early makes the skins tough.
- Serve the burrata the day you buy it, since it is best fresh.
- Tear the cheese open at the last moment so the cream stays inside.
Make-Ahead and Storage
The grapes can be made 2 days ahead and kept in the refrigerator. Assemble just before serving. Burrata does not keep well once opened, so eat it the same day.
Variations
- Use fresh mozzarella or stracciatella if you cannot find burrata.
- Swap the pistachios for toasted walnuts.
- Add a few drops of balsamic vinegar to the grape syrup for tang.
Burrata with Sweet Wine Grapes, Prosciutto and Pistachios
Ingredients
Instructions
- Rinse the grapes and pat them dry. Leave them whole.
- Warm 1 tbsp olive oil in a medium skillet over medium heat. Add the grapes, thyme and a pinch of salt.
- Turn the heat to low. Cook, stirring now and then, for 10 to 15 minutes, until the grapes soften and a few begin to burst.
- Pour in the sweet wine and raise the heat to medium-high. Boil 2 minutes, until the liquid turns glossy and syrupy (it coats the back of a spoon).
- Take the pan off the heat, remove the thyme sprig, and let the grapes cool for 5 minutes. Warm grapes are lovely, but hot ones will melt the cheese.
- Set the burrata on a serving plate. Tear it open gently with your hands and spread the creamy center out with two spoons.
- Loosely roll or ruffle the prosciutto slices and tuck them onto the cheese.
- Spoon the grapes and their syrup around and over the burrata.
- Scatter the pistachios on top, drizzle with olive oil and finish with flaky salt. Serve at once with toasted bread.
Frequently Asked Questions
What can I use instead of Pedro Ximenez sherry?
Marsala, cream sherry, port or a sweet dessert wine all work. A splash of balsamic vinegar with a teaspoon of honey is an alcohol-free option.
What do you serve with burrata?
Toasted baguette, crackers, or crusty bread work best. Roasted grapes, prosciutto and nuts make it a complete appetizer board.
Can I cook the grapes ahead of time?
Yes. Cook them up to 2 days ahead and refrigerate. Warm them for 30 seconds in a pan or microwave before serving.
