Burrata Cheese With Roasted Grapes

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   Preheat oven to 425u00b0F. Rinse grapes and dry thoroughly and carefully with paper towels to keep the grapes intact on the stem as much as possible. Brush grapes delicately with olive oil to evenly coat. Sprinkle with salt, pepper and thyme. Place in oven and bake for 10 to 15 minutes, or until desired consistency is achieved.

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   To serve, place cheese on a platter and tuck basil under and around edges; drizzle chili oil and over the Burrata cheese; top with 4-6 thin slices of red jalapeno with a sprinkling of fleur de sel. Plate the roasted grapes alongside the cheese and the toasted bread.

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   Variations:

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   1. If you prefer less heat, you can bypass the chile oil and jalapenos, and instead top the burrata with a drizzle of olive oil and balsamic vinegar reduction (boil 1/2 cup good quality balsamic until it is reduced by half and becomes a thick syrupy consistency; allow to cool before serving). Add a sprinkling of pine nuts to the top of the cheese to complete.

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   2. To serve as bruschetta, brush the slices of baguette with olive oil and grill in a grill pan or under the broiler until just browned, top the bread with a slice of prosciutto (if desired), then single leaf of basil, followed by the burrata and a scant few drops of chili oil or balsamic. Roasted grapes can be cut into small clusters of 6 -8 and served alongside.

No additional tips available.