Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
A delightful union of creamy burrata, sweet blistered tomatoes, and rich pistachio pesto oil perfect for elegant dinners or casual gatherings.
Servings: 4 servings
Calories: 300kcal
Ingredients
For the Burrata and Tomatoes
- 1 whole burrata (approx. 125g) Creamy and luxurious, oozes with rich cream.
- 250 g cherry tomatoes, halved Sweet and juicy, bursting with flavor.
- 2 cloves garlic, thinly sliced Aromatic and earthy.
- 1 tbsp olive oil Extra virgin for a fruity note.
- to taste salt & pepper Essential staples for seasoning.
For the Pistachio Pesto Oil
- 30 g shelled pistachios Adds crunch and nutty flavor.
- 1 small clove garlic Adds a hint of flavor.
- 25 g fresh basil leaves Adds freshness.
- 50 ml olive oil (plus more as needed) Captures the essence of the Mediterranean.
- 1 tbsp grated Parmesan Savory touch to round out flavors.
For Serving
- as needed crusty bread or warm focaccia Perfect for scooping up the dish.
- to taste crushed pistachios (optional) For added crunch and visual appeal.
Instructions
Preparation
- Preheat your oven to 200°C (400°F).
- In a small cast-iron skillet, toss the halved cherry tomatoes with sliced garlic, a tablespoon of olive oil, and a sprinkle of salt and pepper.
Cooking Tomatoes
- Roast the tomatoes in the oven for 15-20 minutes until blistered and jammy.
Baking Burrata
- Nestle the burrata into the center of the blistered tomatoes and return to the oven for an additional 5-6 minutes.
Making Pistachio Pesto Oil
- In a blender, combine pistachios, a small garlic clove, fresh basil, grated Parmesan, and olive oil. Blend until smooth.
Serving
- Drizzle the skillet with pistachio pesto oil and sprinkle with crushed pistachios.
- Serve immediately with crusty bread or warm focaccia.
Notes
For optimal flavor, use a cast-iron skillet and let the burrata come to room temperature before baking. Experiment with additional fresh herbs for a twist.