Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
A delightful dish featuring creamy burrata, blistered cherry tomatoes, and a vibrant pistachio pesto oil, perfect for sharing and savoring.
Servings: 4 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 whole burrata (approx. 125g) This creamy, indulgent cheese conceals a delicate filling.
- 250 g cherry tomatoes, halved Sweet, juicy, and bursting with flavor.
- 2 cloves garlic, thinly sliced Aromatic and pungent.
- 1 tbsp olive oil Use high-quality olive oil for best flavor.
- to taste salt & pepper Essential for balancing flavors.
- 30 g shelled pistachios Adds a delightful crunch.
For the Pistachio Pesto
- 1 small garlic clove Freshly added for flavor.
- 25 g fresh basil leaves Adds a fresh, green note.
- 50 ml olive oil For a silky pesto, add more if needed.
- 1 tbsp grated Parmesan Enhances the pesto's flavor.
To Serve
- to taste crusty bread or warm focaccia Perfect for scooping up the dish.
- to taste crushed pistachios (optional) For garnish.
Instructions
Preparation
- Preheat the oven to 200°C (400°F).
- In a small cast-iron skillet, toss the halved cherry tomatoes with sliced garlic, a drizzle of olive oil, salt, and pepper. Roast for 15–20 minutes until blistered and jammy.
- Nestle the burrata gently into the roasted tomatoes and return the skillet to the oven for 5–6 minutes until warmed through.
Making Pistachio Pesto
- In a blender, combine shelled pistachios, fresh basil, garlic, grated Parmesan, and olive oil. Blend until smooth but pourable.
Finishing Touches
- Drizzle the warm skillet with pistachio pesto. Sprinkle with crushed pistachios and fresh herbs.
- Serve immediately with warm crusty bread or focaccia.
Notes
Use fresh ingredients for best results. Don’t overcook the burrata to maintain its texture. Adjust seasoning as needed.