Buratta with Baked Grapes

Serves: 2–3

2 burrata balls, drained

Whipped ricotta
300g fresh ricotta
1 teaspoon salt
A splash of full cream milk (see note)

Pistachio & macadamia pesto
50g pistachios
50g macadamias
2–3 garlic cloves
100g fresh basil leaves, washed
100g parmesan or pecorino romano
100g extra virgin olive oil
2 teaspoons salt

Roasted grapes
400g red grapes on the vine, washed
2 tablespoons honey (I used Red Gum)
2 tablespoons extra virgin olive oil

To serve
Pistachio dukkah
Extra virgin olive oil
Fresh basil leaves (to garnish)
Crackers, to serve

1. Place burrata in a dish, cover and set aside so at room temperature when ready to serve.
2. Place ricotta and salt in a bowl. Whisk with a hand or electric whisk until smooth and creamy.
   Note: If the ricotta is firm, add a few tablespoons of milk to achieve a soft, spreadable texture. Set aside.
3. To toast the nuts: Preheat oven to 150°C. Line a tray with baking paper and roast the pistachios and macadamias for 5–10 minutes until golden, keeping a close eye to avoid burning. Allow to cool completely.
4. In a food processor, combine the cooled nuts, garlic, basil, parmesan, olive oil and salt. Blend until smooth. Taste and adjust salt as needed. Tip: Swap parmesan for pecorino romano for a more aromatic punch.
5. To roast the grapes: Increase oven to 175°C. Place the grapes on the same tray as used for roasting the nuts, drizzle with honey and extra virgin olive oil, and roast for 20–30 minutes until soft and just beginning to split. Let cool slightly for 10–15 minutes.
6. To assemble the dish: Spread a few tablespoons of whipped ricotta at the centre of the plate, creating a ‘bed’ for the burrata. Spoon small dollops of pesto on the ricotta. Place the burrata in the centre. Arrange the roasted grapes alongside the burrata.
7. Sprinkle pistachio dukkah, season with salt and freshly cracked pepper, and drizzle with extra virgin olive oil and some of the grape juices from the tray.
8. Garnish with fresh basil leaves and serve with crackers on the side. Perfect for a sunny summer day, this dish combines creamy, nutty, and sweet flavours in every bite.

Love this recipe? Dan has another sweet treat that features baked grapes in our Early Autumn 2026 issue: look out for the cover below at your newsagent or supermarket or get a copy delivered to your door here.