By: GQ Editors
You want a showstopping appetizer that takes literally one minute to cook? Try these grilled red grapes with gooey burrata cheese, a flavor-bomb recipe from chef Jeff Mahin. The dish has become a staple at his Stella Barra Pizzerias in L.A. and Chicago and is your new jam in late summer.
"While using gas or charcoal to make it is fine, I prefer a screaming-hot wood grill," Mahin says. "Just remember that when cooking with wood, you want to cook over glowing ruby red coals rather than the flame itself. Cooking directly over an open flame can impart a sour and soot-like flavor, which is never a good thing."
1. Wash 1 pound bunched grapes under cold water and allow them to dry.
2. Add to a bowl: ½ cup olive oil, 3 tablespoons balsamic vinegar, 1 teaspoon crushed red-chile flakes, 2 crushed garlic cloves. Whisk together. Add grapes and toss until coated. Let sit for at least 10 minutes.
3. Using tongs, place grapes onto the center of a hot grill. Grill for 30 seconds. Turn. Grill for another 30.
4. Return grapes to marinade to cool for at least 10 minutes, coating them periodically.
5. Cut grapes into small bunches. Plate. Drizzle on 2 tablespoons aged balsamic vinegar. Serve with grilled bread and a lump of burrata (or fresh mozzarella) seasoned with sea salt and olive oil.
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Photograph by Peden + Munk