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.
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.