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Skillet-Baked Burrata with Blistered Tomatoes & Pistachio Pesto Oil

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A delicious dish combining creamy burrata, sweet blistered tomatoes, and a rich pistachio pesto oil, perfect for sharing.
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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: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 whole burrata (approx. 125g) Fresh burrata for best flavor
  • 250 g cherry tomatoes, halved Sweet and ripe cherry tomatoes preferred
  • 2 cloves garlic, thinly sliced Adds flavor to the dish
  • 1 tbsp olive oil For roasting the tomatoes
  • to taste Salt & pepper Season according to preference
For the Pistachio Pesto
  • 30 g shelled pistachios You can substitute with walnuts or almonds
  • 1 small clove garlic For the pesto flavor
  • 25 g fresh basil leaves Customize with other herbs if desired
  • 50 ml olive oil Add more oil if needed to achieve a smooth consistency
  • 1 tbsp grated Parmesan Enhances flavor in the pesto
To Serve
  • Crusty bread or warm focaccia For dipping into the cheese and tomatoes
  • Crushed pistachios (optional) For garnish

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. In a blender or food processor, combine pistachios, basil, garlic, Parmesan, and olive oil. Blend until smooth but pourable; add more oil if needed.
  3. Drizzle the warm skillet with the pistachio oil and add extra crushed pistachios and herbs if desired.
Serving
  1. Serve immediately with warm bread to scoop and swipe!

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 28gSaturated Fat: 7gSodium: 350mgFiber: 3gSugar: 4g

Notes

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. Feel free to add other vegetables like bell peppers or zucchini to the skillet.

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