From: Chef Jeff Mahin, Stella Barra Pizzeria, Santa Monica, CA. Yield: Varies.
1 cup organic olive oil
1 cup aged balsamic vinegar
2 Tbsp. chopped garlic
1 tsp. Calabrian chilies, chopped
1 lb. red seedless grapes, attached to stem
1 loaf artisan bred
1 round of burrata
For grilled grapes: Set grill to medium high and preheat for at least 20 minutes. Mix first four ingredients in a medium bowl. Add grapes, gently mixing the grapes around in the marinade to make sure they are totally coated. Place the grapes onto the grill for 30 seconds. Turn, then grill again for another 30 seconds. Place grapes back into the bowl of marinade and allow to cool in the liquid. Reserve for service.
For grilled bread: Cut bread 1” thick. Grill both sides of the bread and reserve for service.
To serve: Remove burrata from package and place onto center of the plate. Cut the top open with scissors. Sprinkle 1 tsp. salt on top of burrata, followed by a generous amount of olive oil. Clip a bundle of grapes and place them next to burrata. Place the warm grilled bread next to the grapes. Garnish with leaves of arugula and drizzle with fig vincotto, if desired.