Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
A luxurious dish featuring creamy burrata nestled among blistered tomatoes, enhanced by homemade pistachio pesto oil for a delightful burst of flavor.
Servings: 4 servings
Calories: 400kcal
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.
Notes
Use high-quality ingredients for the best results. Preheating the skillet is crucial for blistered tomatoes. Adjust cooking times for preferred textures.