Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
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Why Make This Recipe
Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil is a delicious dish that brings together creamy cheese, sweet tomatoes, and crunchy nuts. This lovely recipe is not only easy to make but also perfect for sharing with friends or enjoying as a comforting meal. The combination of flavors and textures will have everyone asking for more!
How to Make Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
Ingredients:
- 1 whole burrata (approx. 125g)
- 250g cherry tomatoes, halved
- 2 garlic cloves, thinly sliced
- 1 tbsp olive oil
- Salt & pepper to taste
- 30g shelled pistachios
- 1 small garlic clove
- 25g fresh basil leaves
- 50ml olive oil (plus more as needed)
- 1 tbsp grated Parmesan
- Crusty bread or warm focaccia
- Crushed pistachios (optional)
Directions:
- Preheat your oven to 200°C (400°F). In a small cast-iron skillet, toss cherry tomatoes with sliced garlic, olive oil, salt, and pepper. Roast for 15–20 minutes until they are blistered and jammy.
- Nestle the burrata gently into the tomatoes and return the skillet to the oven for another 5–6 minutes. The cheese should be warmed and gooey inside.
- In a blender or food processor, combine pistachios, basil, garlic, Parmesan, and olive oil. Blend until smooth but pourable. You can add more oil if needed.
- Drizzle the warm skillet with the pistachio oil and add extra crushed pistachios and herbs if desired.
- Serve immediately with warm bread to scoop and swipe!
How to Serve Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
This dish is best served warm. Use crusty bread or warm focaccia to enjoy the rich burrata and juicy tomatoes. Everyone can dip their bread into the creamy cheese and flavorful pesto oil, making it a fun and interactive dining experience.
How to Store Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
If you have leftovers, store the burrata and tomatoes in an airtight container in the fridge. It should keep for up to two days. Reheat gently before serving. The pistachio pesto can also be stored separately in the fridge for up to one week.
Tips to Make Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
- Make sure the burrata is fresh for the best flavor and texture.
- Use a good quality olive oil for the pesto to enhance the dish’s taste.
- Customize the pesto by adding herbs like parsley or arugula.
Variation
Feel free to add other vegetables like bell peppers or zucchini to the skillet. You can also switch the nuts; walnuts or almonds can work well in the pesto.
FAQs
1. Can I use a different cheese instead of burrata?
Yes, you can substitute burrata with fresh mozzarella or another creamy cheese, but burrata offers a unique taste and texture.
2. What if I don’t have a cast-iron skillet?
You can use any oven-safe skillet or baking dish. Just ensure it can handle high temperatures.
3. How can I make this dish spicier?
Add some crushed red pepper flakes to the tomatoes while roasting to bring some heat to the dish.
Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil
Ingredients
Method
- Preheat your oven to 200°C (400°F).
- In a small cast-iron skillet, toss cherry tomatoes with sliced garlic, olive oil, salt, and pepper.
- Roast for 15–20 minutes until the tomatoes are blistered and jammy.
- Nestle the burrata gently into the tomatoes and return the skillet to the oven for another 5–6 minutes.
- In a blender or food processor, combine pistachios, basil, garlic, Parmesan, and olive oil. Blend until smooth but pourable; add more oil if needed.
- Drizzle the warm skillet with the pistachio oil and add extra crushed pistachios and herbs if desired.
- Serve immediately with warm bread to scoop and swipe!
