Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
A warm and inviting dish featuring creamy burrata, blistered tomatoes, and fragrant pistachio pesto oil, perfect for any gathering.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Skillet
- 1 whole burrata (approx. 125g) This luscious cheese has a soft outer shell and creamy center.
- 250 g cherry tomatoes, halved Juicy and sweet, they burst with flavor when roasted.
- 2 cloves garlic, thinly sliced Aromatic and savory.
- 1 tbsp olive oil Fruity and peppery, brings flavors together.
- to taste salt & pepper Simple seasonings that balance the dish.
For the Pistachio Pesto Oil
- 30 g shelled pistachios Adds crunch and earthiness.
- 1 small clove garlic For additional flavor in the pesto.
- 25 g fresh basil leaves Fresh herbaceous note.
- 50 ml olive oil (plus more as needed) Ensures a smooth consistency for the pesto.
- 1 tbsp grated Parmesan Introduces umami and depth.
For Serving
- to serve Crusty bread or warm focaccia Essential for scooping up the dish.
- to taste Crushed pistachios (optional) For added texture and flavor.
Instructions
Preparation
- Preheat the oven to 200°C (400°F).
- In a cast-iron skillet, toss the halved cherry tomatoes with sliced garlic, olive oil, salt, and pepper. Roast for 15-20 minutes until blistered.
- Once the tomatoes are roasted, gently nestle the burrata into the skillet and return to the oven for 5-6 minutes.
Making the Pistachio Pesto Oil
- In a blender, combine shelled pistachios, garlic, fresh basil, Parmesan, and olive oil. Blend until smooth, adding more oil if necessary.
Finishing Touches
- Drizzle the warm skillet with pistachio oil and optionally sprinkle with crushed pistachios. Serve with crusty bread.
Notes
Ensure the skillet is hot enough for blistering the tomatoes. If burrata is unavailable, substitute with high-quality mozzarella. Monitor cooking time to prevent overcooking.