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Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil

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A delicious combination of creamy burrata cheese, blistered cherry tomatoes, and flavorful pistachio pesto oil, perfect for sharing or enjoying as a comforting meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Italian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 whole burrata (approx. 125g) Use fresh burrata for best flavor and texture.
  • 250 g cherry tomatoes, halved Blistered cherry tomatoes add sweetness.
  • 2 cloves garlic, thinly sliced
  • 1 tbsp olive oil Good quality olive oil enhances flavor.
  • Salt & pepper to taste
For the Pesto Oil
  • 30 g shelled pistachios
  • 1 small clove garlic
  • 25 g fresh basil leaves
  • 50 ml olive oil (plus more as needed) Add more oil for pourable consistency.
  • 1 tbsp grated Parmesan
To Serve
  • Crusty bread or warm focaccia Best enjoyed warm for dipping.
  • Crushed pistachios (optional) Adds extra crunch.

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. In a small cast-iron skillet, toss cherry tomatoes with sliced garlic, olive oil, salt, and pepper.
  3. Roast for 15–20 minutes until the tomatoes are blistered and jammy.
Cooking
  1. Nestle the burrata gently into the tomatoes and return the skillet to the oven for another 5–6 minutes.
  2. Ensure the cheese is warmed and gooey inside.
Making the Pesto Oil
  1. In a blender or food processor, combine pistachios, basil, garlic, Parmesan, and olive oil.
  2. Blend until smooth but pourable, adding more oil if needed.
Serving
  1. Drizzle the warm skillet with the pistachio oil and add extra crushed pistachios and herbs if desired.
  2. Serve immediately with warm bread to scoop and swipe!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 10gFat: 30gSaturated Fat: 5gSodium: 350mgFiber: 3gSugar: 5g

Notes

Store leftovers in an airtight container in the fridge for up to two days. The pistachio pesto can be stored separately for up to one week. Customize the pesto with herbs like parsley or arugula.
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