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How to Make Grilled Grapes with Cherry Bocconcini and Toasted Sourdough Method Remove grapes from vine and wash throughly. Drain, dab dry with a paper towel and set aside. Combine olive oil, apple cider vinegar, crushed garlic, brown sugar, rosemary and thyme leaves into a large bowl. Whisk to combine thoroughly, season with sea salt and cracked pepper to taste. Toss grapes in this marinade and let sit for 10 minutes. Heat grill pan to medium-high heat. Remove the grapes from marinade with a slotted spoon (reserving remaining marinade in the bowl) and place the grapes on the heated pan. Grill grapes for a few minutes then, rotate the grapes with a spoon so they cook evenly on all sides. Continue moving them around the pan until they are cooked evenly and lightly browned. Meanwhile, brush the slices of sourdough bread with olive oil on both sides. When grapes are finished, remove from grill pan and keep warm. Spray pan with olive oil. Place the slices of sourdough on the hot grill to toast. Flip once to toast both sides. While the bread is toasting in the pan, place drained bocconcini cherries on a large serving platter. Add the grapes. Drizzle the remaining reserved marinade over the bocconcini and grapes. Garnish with basil leaves and serve with the warm toasted bread.