Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil

Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil

There is something irresistibly enticing about the warm, creamy texture of burrata mingling with the sweet aroma of blistered tomatoes. This Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil recipe is not only a feast for the senses but also an invitation to indulge in culinary creativity. With its vibrant colors and rich flavors, this dish is perfect for gatherings with family and friends or a cozy night in. Follow this step-by-step guide to create a comforting, upscale appetizer that will leave everyone raving.

History / Fun Fact

The story of burrata dates back to the southern region of Italy, particularly in Puglia, where it was first made in the early 1900s. Traditionally, burrata was crafted to utilize leftover mozzarella, showcasing the Italian knack for minimizing waste and maximizing flavor. The creamy interior, a luxurious blend of mozzarella and cream, was initially enjoyed by farmers and later became a staple on dining tables across the globe. Its adaptability to various dishes makes burrata not just a cheese, but a culinary hero. Pairing it with blistered tomatoes adds a delightful contrast, making this recipe a true celebration of Italian heritage.

Ingredients

To bring your Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil to life, you will need the following ingredients:

• 1 whole burrata (approx. 125g): Creamy, decadent, and luscious, the burrata is the star of this dish.
• 250g cherry tomatoes, halved: Juicy, vibrant, and bursting with flavor, these tomatoes offer an aromatic sweetness.
• 2 garlic cloves, thinly sliced: Pungent and fragrant, garlic adds depth and warmth.
• 1 tbsp olive oil: Rich and smooth, olive oil enhances the dish while contributing to a beautiful roasting process.
• Salt & pepper to taste: Essential seasonings that amplify the dish’s natural flavors.
• 30g shelled pistachios: Earthy and nutty, these provide a satisfying crunch and act as the base for the pesto oil.
• 1 small garlic clove: Additional garlic enhances the pistachio pesto’s flavor profile.
• 25g fresh basil leaves: Bright and aromatic, basil adds a refreshing touch.
• 50ml olive oil (plus more as needed): The additional oil is crucial for creating the perfect pourable pesto.
• 1 tbsp grated Parmesan: This adds a savory, cheesy element to the pesto.
• Salt, to taste: A final touch for perfect seasoning.
• Crusty bread or warm focaccia: A delightful vehicle for enjoying the rich burrata and vibrant toppings.
• Crushed pistachios (optional): A finishing touch that elevates presentation and texture.

Cooking Time & Tips for Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil

Creating this dish can be a quick endeavor or a slow, leisurely experience, depending on your pace in the kitchen. Quick preparation—aiming for approximately 30 minutes—will yield a delightful burst of flavors, while a slower, more deliberate approach allows you to savor the cooking process and enhance the aromas that fill your home.

Tips for success include selecting ripe, sweet cherry tomatoes, as their concentrated sweetness is essential for this dish. Additionally, don’t rush the roasting; giving the tomatoes time to blister will amplify their natural sugars. Finally, ensure your burrata is gently warmed, preserving its creamy texture without melting away completely.

Step-by-Step Directions

1. Preheat the oven to 200°C (400°F): Begin by warming your oven; the heat will bring our ingredients to life.

2. Prepare the tomatoes: In a small cast-iron skillet, combine the halved cherry tomatoes with the sliced garlic, olive oil, salt, and pepper. Toss gently to coat, ensuring that each tomato is kissed by garlic and oil. Place the skillet in the oven and roast for 15–20 minutes until the tomatoes are blistered and have formed a lovely jammy texture, releasing their natural sweetness.

3. Nestle the burrata: After the tomatoes have roasted, carefully remove the skillet from the oven. Gently nestle the burrata into the center of the tomatoes, making sure it’s surrounded by the sweet, blistered goodness. Return the skillet to the oven for an additional 5–6 minutes. The goal is to warm the burrata, creating an alluring gooey interior, but avoid letting it melt completely.

4. Prepare the pistachio pesto oil: While the burrata warms, it’s time to create the vibrant pistachio pesto. In a blender or food processor, combine the pistachios, basil, small garlic clove, Parmesan, and olive oil. Blend until smooth but pourable, adjusting with more oil as needed until you achieve your desired consistency.

5. Assembly: Once the burrata is warm and gooey, drizzle the pistachio pesto oil over the skillet, inviting a swirl of rich green color. If you’d like, add extra crushed pistachios and fresh herbs for an aesthetic touch.

6. Serve with bread: Finally, serve this beautiful dish immediately with warm crusty bread or focaccia. Allow guests to scoop and swipe, embracing a communal dining experience.

Serving Suggestions & Occasions

This Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil is a versatile dish, perfect for a variety of occasions. Whether served as a starter at a festive gathering, a warm appetizer for a casual dinner party, or as a sumptuous treat for a date night at home, this recipe is sure to impress. Complement it with a light salad and a crisp white wine or a refreshing sparkling water for an elegant touch.

Common Mistakes for Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil

1. Overcooking the tomatoes: Keep an eye on the tomatoes as they roast. If left too long, they can become mushy rather than beautifully blistered.
2. Melting the burrata completely: The burrata should be warmed through but still maintain its creamy structure. Aim for gooeyness, not liquid cheese.
3. Forgetting the seasoning: Season all components well; underseasoning can lead to a flat-tasting dish.
4. Skipping texture: Ensure you include the pistachios for crunch. They balance the creamy burrata and set off the dish visually and texturally.

Healthier Alternatives & Variations

For a lighter take on this dish, you can replace burrata with fresh mozzarella or a plant-based creamy cheese alternative. For added nutrients, consider tossing in fresh spinach or arugula with the tomatoes as they roast. Additionally, feel free to play with the nut used in the pesto—walnuts or almonds can also create unique flavor profiles while maintaining the rich texture.

FAQs

1. Can I make the pesto oil ahead of time?
   Yes, you can prepare the pistachio pesto oil in advance and store it in the refrigerator. Just give it a good stir before using it.

2. What can I substitute for burrata?
   Fresh mozzarella is a great alternative, though it won’t be as creamy. Soft goat cheese can also work if you appreciate its tangy flavor.

3. Is this recipe gluten-free?
   Yes, simply serve it with gluten-free bread or enjoy it on its own for a delicious gluten-free option.

4. Can I add other vegetables?
   Absolutely! Feel free to add bell peppers, zucchini, or eggplant to the roast, creating a colorful medley.

5. How should I store leftovers?
   Refrigerate any leftovers in an airtight container for up to two days. Reheat gently in the oven without overcooking the burrata.

6. Can I serve this dish cold?
   While best enjoyed warm, the components can be served cold as part of a charcuterie platter.

Conclusion

Indulging in a warm bowl of Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil is an experience that transcends a simple meal. The medley of flavors—the creamy cheese, sweet tomatoes, and herby pistachio oil—creates an unforgettable culinary memory. Don’t wait to delight in this sensory journey; gather your ingredients and try this sensational recipe immediately. You’re just a few steps away from creating a dish that dazzles both the palate and the eyes. Happy cooking!

Print Recipe

Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil

A warm, creamy burrata surrounded by sweet blistered tomatoes and topped with vibrant pistachio pesto oil, perfect for appetizers or cozy gatherings.

Prep Time30 minutes mins

Cook Time25 minutes mins

Total Time55 minutes mins

Course: Appetizer

Cuisine: Italian

Keyword: Appetizer, Burrata, Pistachio Pesto, Skillet, Tomatoes

Servings: 4 servings

Calories: 350kcal

Ingredients

For the Main Dish

• 1 whole burrata (approx. 125g) Creamy, decadent, and luscious.
• 250 g cherry tomatoes, halved Juicy and bursting with flavor.
• 2 cloves garlic, thinly sliced Pungent and fragrant.
• 1 tbsp olive oil Rich and smooth.
• to taste salt & pepper Essential seasonings.
• 30 g shelled pistachios Earthy and nutty.
• 1 small clove garlic For the pesto.
• 25 g fresh basil leaves Bright and aromatic.
• 50 ml olive oil (plus more as needed) For the pesto.
• 1 tbsp grated Parmesan Adds a savory, cheesy element.
• to taste salt Final touch for seasoning.
• as needed Crusty bread or warm focaccia For serving.
• as desired Crushed pistachios (optional) For garnish.

Instructions

Preparation

• Preheat the oven to 200°C (400°F).
• In a small cast-iron skillet, combine the halved cherry tomatoes, sliced garlic, olive oil, salt, and pepper. Toss gently to coat.
• Place the skillet in the oven and roast for 15–20 minutes until the tomatoes are blistered.
• Carefully remove the skillet from the oven and nestle the burrata into the center of the tomatoes.

Cooking

• Return the skillet to the oven for an additional 5–6 minutes to warm the burrata.
• While the burrata warms, prepare the pistachio pesto by blending the pistachios, basil, small garlic clove, Parmesan, and olive oil until smooth.
• Adjust with more oil as needed.

Assembly

• Once the burrata is warm, drizzle the pistachio pesto oil over the dish.
• Serve immediately with warm crusty bread or focaccia.

Notes

Choose ripe tomatoes for best flavor. Don't rush the roasting process for optimal sweetness. Ensure burrata is warmed gently without melting completely.