Ingredients
Scale
- 3 tablespoons olive oil (plus more for drizzling)
- 1/4 cup sliced shallot
- 4 cloves garlic (minced)
- 2 sprigs of fresh thyme
- 1 teaspoon salt (divided)
- 2 cups cherry tomatoes
- 1 cup red or black grapes
- 1 teaspoon white wine vinegar
- 16 oz. burrata cheese (2 8-oz. balls)
- 1/2 teaspoon freshly cracked pepper
- 1/2 cup fresh mint or chopped fresh basil
Instructions
- Heat olive oil in a large cast iron skillet over medium/high heat. Add shallots, sprinkle with 1/4 teaspoon salt, and sauté for 3-4 minutes.
- Add minced garlic to the shallots and sauté for an additional 2-3 minutes. Toss in tomatoes, grapes, and thyme sprigs. Drizzle with vinegar and toss.
- Reduce heat to medium, sprinkle remaining salt over ingredients, and toss. Cover and let cook for 10 minutes. Uncover and cook for an additional 10 minutes until a jammy sauce forms.
- Remove from heat and let rest for 10 minutes. Tear burrata in half and place on top of tomatoes and grapes. Drizzle with olive oil, sprinkle with cracked pepper, and top with fresh mint.
- Serve with toasted sourdough bread.
Notes
Covering the pan initially helps burst tomatoes and grapes, while uncovering allows liquid to evaporate. Simmer time may vary based on tomato moisture.