Roasted grapes and fennel seeds

Wash 350 grams of dark seedless grapes. Put them in a bowl. Add 2 table spoons of old apple vinegar ( I can’t find sherry vinegar here which, I think, is even better), 2 table spoons of olive oil, 1 teaspoon of brown sugar, a pinch of salt, lots if black pepper, 1 finely chopped garlic clove and 1 large teaspoon of fennel seeds. Marinate. Spread everything on baking paper on an oven tray.

Preheat the oven at 220-240°. Bake for 10-15minutes. Stir halfway. Spread 2 burrata or 2 buffalo mozzarella on a large dish. Finish with the grapes, the marinade and some fresh basil.

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