Skillet-Baked Burrata with Blistered Tomatoes and Pesto

A molten centerpiece of creamy burrata surrounded by jammy tomatoes and herbaceous pesto—perfect for scooping and sharing.

It feels like an Italian summer night served straight from the skillet, where good bread and better company meet.

Ingredients

For the Skillet Base

2 tbsp olive oil

2 garlic cloves, sliced

300 g cherry or grape tomatoes

Salt & black pepper, to taste

Pinch of chili flakes (optional)

To Add After Baking

1 large burrata (about 200 g)

2–3 tbsp fresh basil pesto (store-bought or homemade)

Crusty bread, for serving

Optional Garnishes

Fresh basil leaves

Balsamic glaze

Toasted pine nuts

Instructions

Tomatoes blister and burst into sweet-savory sauce, the burrata melts into a rich puddle, and the pesto brings the herbaceous punch—it’s like dipping into summer itself.

Sauté the Aromatics:

Heat olive oil in an ovenproof skillet over medium heat. Add sliced garlic and cook until just golden.

Add Tomatoes:

Toss in cherry tomatoes, season with salt, pepper, and chili flakes. Cook for 5–6 minutes until the skins begin to blister.

Bake Until Bubbling:

Preheat oven to 200°C (390°F). Transfer the skillet to the oven and roast tomatoes for 10 minutes until juicy and collapsed.

Add Burrata:

Remove skillet from oven, nestle burrata in the center. Return to oven for 4–5 minutes, just until burrata is warm and slightly gooey.

Top & Serve:

Remove from oven, drizzle with basil pesto, and garnish with fresh basil, balsamic glaze, or pine nuts. Serve immediately with toasted bread.

Recipe Details

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 2–4

Difficulty: Easy

Why You’ll Love It

Creamy burrata meets sweet roasted tomatoes—it’s rustic luxury in one skillet.

Perfect for dipping, scooping, and sharing—this is how you win any table over.

Crack open the burrata, scoop it up with the tomato juices, and don’t stop until the skillet’s clean.