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Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil

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A delicious dish featuring creamy burrata, sweet blistered tomatoes, and a vibrant pistachio pesto oil, perfect for sharing or a comforting meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 whole burrata (approx. 125g) Fresh for the best flavor and texture.
  • 250 g cherry tomatoes, halved These should be sweet and ripe.
  • 2 cloves garlic, thinly sliced
  • 1 tbsp olive oil Good quality for enhancing flavor.
  • to taste Salt & pepper
For the Pistachio Pesto
  • 30 g shelled pistachios
  • 1 small clove garlic
  • 25 g fresh basil leaves
  • 50 ml olive oil (plus more as needed) Adjust for desired consistency.
  • 1 tbsp grated Parmesan
For Serving
  • to taste Crusty bread or warm focaccia Best for scooping.
  • to taste Crushed pistachios (optional) For garnish if desired.

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 they 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
  1. In a blender or food processor, combine pistachios, basil, garlic, Parmesan, and olive oil.
  2. Blend until smooth but pourable, adding more oil as 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: 400kcalCarbohydrates: 20gProtein: 10gFat: 35gSaturated Fat: 5gSodium: 300mgFiber: 4gSugar: 5g

Notes

This dish is best served warm. Store leftovers in an airtight container in the fridge for up to two days. Reheat gently before serving. The pistachio pesto can be stored separately for up to one week.
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