Ruby Roman grapes with burrata and pistachio
Ruby Roman Grapes · serves 2 · 15 minutes
Ruby Roman grapes are very large red grapes from Ishikawa, Japan, sold in small, carefully graded bunches. They are sweet and juicy, and are best served nearly as they come.
Ingredients
12 Ruby Roman grapes
1 fresh burrata
1 tbsp honey
2 tbsp chopped pistachios
1 tbsp olive oil
flaky sea salt
Method
- 1
RINSE
Rinse the grapes gently and pat them dry. Keep them at room temperature so the flavour stays open.
- 2
CHOP
Chop the pistachios roughly on a board.
- 3
OPEN
Tear the burrata in half and place one half in the centre of each plate.
- 4
DRESS
Arrange the grapes around it. Drizzle with honey and olive oil, add the pistachios and a pinch of salt.
If the honey is thick, warm the jar in a cup of hot water first.
