Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
Indulge your senses with this Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil, a recipe that takes comfort food to new heights. As the vibrant tomatoes roast in a hot skillet, they transform from simple fruits into a sweet and tangy explosion, their juices mingling deliciously with the garlic and olive oil. The rich, creamy burrata nestled among the blistered tomatoes adds a luxurious texture, while the homemade pistachio pesto oil offers a nutty and herbaceous brightness that elevates every bite. This step-by-step guide will walk you through creating a dish that’s as visually stunning as it is delectable.
History / Fun Fact
Burrata hails from Puglia, a sun-soaked region in Southern Italy known for its rich agricultural traditions. The cheese, which means "buttered" in Italian, was invented in the early 20th century as a way to use up leftover cheese scraps. It combines a firmer outer shell of mozzarella with a heart of cream and stracciatella, creating an indulgent experience that’s truly unforgettable. The concept of pairing burrata with roasted tomatoes is a celebration of Italian culinary practices, where seasonal ingredients are allowed to shine. This dish not only highlights the beauty of fresh produce but also embodies the joyful, communal spirit of Italian dining.
Ingredients
- 1 whole burrata (approx. 125g): This creamy cheese, with a delicate shell surrounding luscious cream, offers a rich mouthfeel.
- 250g cherry tomatoes, halved: Sweet and vibrant, these little gems burst with flavor when roasted.
- 2 garlic cloves, thinly sliced: Adding aromatic depth, the garlic transforms as it cooks, becoming sweet and tender.
- 1 tbsp olive oil: The golden elixir enhances every ingredient, bringing warmth and richness.
- Salt & pepper to taste: Essential seasonings that elevate the natural flavors.
- 30g shelled pistachios: Crunchy and slightly salty, these nuts bring texture and an earthy tone.
- 1 small garlic clove: Another dimension of flavor for the pistachio pesto.
- 25g fresh basil leaves: Earthy and fragrant, they provide a lovely freshness.
- 50ml olive oil (plus more as needed): Needed for the pesto oil, where it acts as a glossy vehicle for flavor.
- 1 tbsp grated Parmesan: Intense and savory, it adds a layer of richness to the pesto.
- Crusty bread or warm focaccia: Perfect for scooping and swiping through the creamy goodness.
- Crushed pistachios (optional): A final touch for extra crunch and presentation.
Cooking Time & Tips for Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
This delightful dish can be prepared in approximately 30 minutes, making it an excellent choice for both quick weeknight meals and elegant gatherings. The beauty of this recipe lies in its flexibility; for a quicker version, you can opt for store-bought pesto oil or adjust cooking times to create a lighter version of the dish. Alternatively, if you wish to take your time, slow-roasting the tomatoes can deepen their flavor remarkably.
To ensure success when preparing this Skillet-Baked Burrata, use high-quality ingredients, especially the burrata and fresh tomatoes. Preheating the skillet is crucial to achieve that coveted blistered effect on the tomatoes, so don’t skip this step.
Step-by-Step Directions
Prepare Your Oven: Preheat your oven to 200°C (400°F). This step is essential for achieving the roasted goodness of the tomatoes.
Roast the Tomatoes: In a small cast-iron skillet, combine the halved cherry tomatoes with thinly sliced garlic. Drizzle with a tablespoon of olive oil, then season with salt and pepper to taste. Toss everything gently to coat. Roast these beauties in the oven for 15–20 minutes, watching as they blister and turn jammy, releasing their succulent juices.
Add the Burrata: Once the tomatoes are beautifully blistered, nestle the whole burrata gently into the center of the skillet. Return it to the oven for another 5–6 minutes, allowing the cheese to warm and become gooey, but be careful not to melt it entirely—it’s all about achieving that perfect consistency.
Make the Pistachio Pesto: While the burrata is warming, grab a blender or food processor and combine the shelled pistachios, garlic, fresh basil leaves, grated Parmesan, and olive oil. Blend until smooth but pourable. If the mixture seems too thick, add more olive oil until it reaches your desired consistency.
Drizzle and Serve: Once your burrata is warmed, carefully drizzle the vibrant pistachio pesto oil over the skillet. For an extra pop of texture and color, sprinkle crushed pistachios and additional herbs on top. Serve immediately with slices of crusty bread or warm focaccia, perfect for scooping up the creamy burrata and luscious tomatoes.
Serving Suggestions & Occasions
This Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil is a versatile dish that fits many occasions, from casual dinners to festive gatherings. Serve it as an impressive appetizer at parties, or make it the star of your brunch table alongside fresh croissants and fruit. Pair with a light, crisp white wine or sparkling lemonade for a refreshing touch. The warm, communal style of serving it directly from the skillet invites everyone to dig in and enjoy, making it perfect for sharing with family and friends.
Common Mistakes for Skillet-Baked Burrata
- Overcooking the Burrata: It’s tempting to leave the burrata in the oven longer, but aim to warm it just until it’s gooey—no one wants a rubbery cheese experience!
- Underseasoning: Remember to season generously with salt and pepper. These simple enhancements can elevate the overall flavor.
- Skipping the Preheat: Not preheating the skillet can lead to less-than-ideal roasting, resulting in soggy rather than blistered tomatoes.
- Not Using Fresh Ingredients: The quality of the burrata and tomatoes directly impacts the final dish, so source the freshest you can find.
Healthier Alternatives & Variations
For a healthier twist, consider using low-fat burrata options or reducing the amount of olive oil in the pesto. Substitute the pistachios with other nuts—walnuts or almonds can provide their unique flavors. You can also create a vibrant vegetable medley by adding bell peppers or zucchini to the skillet alongside the tomatoes. To cater to dietary restrictions or preferences, use a vegan cheese alternative to mimic the creaminess of burrata without dairy.
FAQs
Can I prepare this dish ahead of time?
While the roasted tomatoes can be prepped in advance, it’s best to add the burrata and warm it just before serving to maintain its creamy texture.What can I substitute for burrata?
Fresh mozzarella can serve as a good alternative, though the texture will differ slightly.Is this dish gluten-free?
Absolutely, as long as you serve with gluten-free bread.How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven.Can I use other herbs for the pesto?
Yes! Consider substituting with parsley or tarragon for a different flavor profile.What’s the best way to enjoy the dish?
Scoop up the tomatoes, creamy burrata, and drizzle the pistachio pesto onto warm bread for the ultimate bite!
Conclusion
This Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil is not just a meal; it’s an experience that is meant to be cherished. The harmonious blend of textures and flavors will not only satisfy your taste buds but also create a backdrop for memorable moments with loved ones around the table. Don’t wait any longer—gather your ingredients, set your kitchen to create a masterpiece, and savor the joy that comes from making and sharing this delightful dish!
Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
Ingredients
Main Ingredients
- 1 whole burrata (approx. 125g) A creamy cheese with a delicate shell surrounding luscious cream.
- 250 g cherry tomatoes, halved Sweet and vibrant little gems that burst with flavor when roasted.
- 2 cloves garlic, thinly sliced Adds aromatic depth and becomes sweet and tender when cooked.
- 1 tbsp olive oil Enhances every ingredient, bringing warmth and richness.
- to taste salt & pepper Essential seasonings to elevate natural flavors.
- 30 g shelled pistachios Brings texture and an earthy tone.
- 1 small clove garlic For the pistachio pesto.
- 25 g fresh basil leaves Provides a lovely freshness.
- 50 ml olive oil (plus more as needed) Acts as a glossy vehicle for flavor in the pesto.
- 1 tbsp grated Parmesan Adds an intense, savory layer to the pesto.
- to taste crusty bread or warm focaccia Perfect for scooping through the creamy goodness.
- to taste crushed pistachios (optional) For extra crunch and presentation.
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
Roasting the Tomatoes
- In a small cast-iron skillet, combine the halved cherry tomatoes with thinly sliced garlic. Drizzle with a tablespoon of olive oil, then season with salt and pepper to taste. Toss everything gently to coat.
- Roast these beauties in the oven for 15–20 minutes, until they blister and turn jammy, releasing their succulent juices.
Adding the Burrata
- Once the tomatoes are beautifully blistered, nestle the whole burrata gently into the center of the skillet. Return it to the oven for another 5–6 minutes, allowing the cheese to warm and become gooey.
Making the Pistachio Pesto
- While the burrata is warming, grab a blender or food processor and combine the shelled pistachios, garlic, fresh basil leaves, grated Parmesan, and olive oil. Blend until smooth but pourable. If the mixture seems too thick, add more olive oil until it reaches your desired consistency.
Serving
- Once your burrata is warmed, carefully drizzle the vibrant pistachio pesto oil over the skillet. Sprinkle crushed pistachios and additional herbs on top. Serve immediately with slices of crusty bread or warm focaccia.