Few dishes capture the essence of cozy gatherings and vibrant summer flavors quite like Skillet-Baked Burrata with Blistered Tomatoes and Pesto. This show-stopper blends juicy roasted tomatoes, creamy burrata, and fragrant basil pesto for an irresistible appetizer or light meal that’s perfect for sharing. The combination of warm, melted cheese and sweet, tangy tomatoes—finished with a swirl of herby pesto—delivers rustic luxury in every scoop, and it’s so straightforward that you’ll want to whip it up all year round.

Ingredients You’ll Need
Every ingredient for Skillet-Baked Burrata with Blistered Tomatoes and Pesto is thoughtfully chosen to maximize flavor, color, and texture while keeping things refreshingly simple. From the olive oil that creates a silky base to the crusty bread that scoops up every drop, each item is essential for the full experience.
- Olive oil: Use a good-quality extra virgin olive oil for sautéing—it sets the stage with rich, peppery undertones and brings everything together.
- Garlic cloves, sliced: The gentle bite and aroma from fresh garlic elevate the tomatoes and fill your kitchen with warmth.
- Cherry or grape tomatoes (300g): Choose ripe, sweet tomatoes for the best results; they burst into jammy perfection as they bake.
- Salt & black pepper: Simple seasoning is key—just enough to draw out the natural sweetness and acidity.
- Chili flakes (optional): Add a pinch if you love a hint of heat; it’s a fun contrast to the creamy cheese.
- Burrata (about 200g): This is the showpiece—swoon-worthy, creamy, and decadent when warmed.
- Fresh basil pesto (2–3 tbsp): Swirl of herby, garlicky brightness; homemade or store-bought both work beautifully.
- Crusty bread: Don’t skip this! Thick slices, toasted to perfection, are an absolute must for scooping up the creamy cheese and juicy tomatoes.
- Fresh basil leaves (optional): For a fresh, fragrant finish and a pop of color.
- Balsamic glaze (optional): A drizzle of sweet tanginess lifts everything.
- Toasted pine nuts (optional): Sprinkle on top for extra crunch and a nutty finish.
How to Make Skillet-Baked Burrata with Blistered Tomatoes and Pesto
Step 1: Sauté the Aromatics
Start by heating olive oil in an ovenproof skillet over medium heat. Once shimmering, add your sliced garlic and cook for just a minute or two, stirring constantly, until the edges turn golden. This step infuses the oil with gentle garlic flavor and sets a savory foundation for your tomatoes.
Step 2: Add the Tomatoes
Toss in the cherry or grape tomatoes, making sure they’re coated in that garlicky oil. Season generously with salt and black pepper, and if you like a kick, add a pinch of chili flakes. Let them cook for around 5–6 minutes. You’re looking for their skins to blister and split, transforming them into little jewels brimming with sweet, concentrated flavor.
Step 3: Bake Until Bubbling
Preheat your oven to 200°C (390°F) while the tomatoes work their magic. Slide the skillet into the hot oven and let the tomatoes roast for about 10 minutes, just until they’ve fully collapsed and released their luscious juices. By the time you open the oven, you’ll be greeted by a bubbling tomato sauce that looks and smells divine.
Step 4: Add Burrata
Carefully remove the skillet and gently nestle your burrata right in the center of those bubbling tomatoes. Return the pan to the oven for another 4–5 minutes. You don’t want to fully melt the cheese—just warm it through until the exterior softens and the inside gets gloriously gooey.
Step 5: Top and Serve
Take the skillet out, and here’s where Skillet-Baked Burrata with Blistered Tomatoes and Pesto comes alive. Spoon or drizzle the fresh basil pesto right over the warm burrata, letting it cascade into the tomato juices. Add your favorite garnishes—fresh basil for fragrance, a zigzag of balsamic glaze for zip, maybe a handful of toasted pine nuts for crunch. Serve immediately, with toasted bread on the side and zero shame in dipping straight in!
How to Serve Skillet-Baked Burrata with Blistered Tomatoes and Pesto

Garnishes
The garnishes aren’t just for looks—they bring bursts of flavor and texture that make Skillet-Baked Burrata with Blistered Tomatoes and Pesto extra special. Torn fresh basil adds a hit of aromatic freshness, while a drizzle of balsamic glaze creates a sweet, tangy contrast. If you want even more crunch, sprinkle toasted pine nuts on top. All of these touches transform a delicious dish into an unforgettable one.
Side Dishes
Serve this dish as an appetizer or a light lunch, but don’t underestimate its versatility. It pairs beautifully with a fresh arugula salad tossed in lemon vinaigrette, or as part of an antipasto spread with marinated olives and grilled vegetables. And of course, that crusty bread for scooping is non-negotiable—the juices and creamy cheese simply beg to be mopped up!
Creative Ways to Present
Turn Skillet-Baked Burrata with Blistered Tomatoes and Pesto into the star by presenting it family-style, letting everyone dig in at the table. For a more personal touch, divide the tomatoes and burrata between small skillets or shallow bowls— it’s such an inviting way to serve guests. You can even spoon the mixture onto toasted crostini for a stunning passed appetizer at a party. It’s flexible, fun, and always crowd-pleasing.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer any remaining Skillet-Baked Burrata with Blistered Tomatoes and Pesto into an airtight container and refrigerate. While the burrata texture changes once chilled, it’s still delicious spooned over toast or as a topping for eggs or pastas the next day.
Freezing
Freezing is not recommended for this dish, especially because burrata’s delicate texture doesn’t hold up well after thawing, and tomatoes can become watery. For best results, enjoy Skillet-Baked Burrata with Blistered Tomatoes and Pesto fresh.
Reheating
To reheat, gently warm the tomato portion in a skillet or microwave until just heated through. Burrata is best enjoyed freshly warmed from the oven, but if reheating, try to do so gently so it doesn’t overcook. Add a fresh swirl of pesto before serving to revive that just-made vibrancy.
FAQs
Can I use mozzarella instead of burrata?
Yes, you can substitute mozzarella if burrata isn’t available! Opt for fresh mozzarella balls for creaminess, though they won’t be quite as rich or oozy as burrata. The dish will still be comforting and flavorful.
Is it possible to make Skillet-Baked Burrata with Blistered Tomatoes and Pesto ahead of time?
You can make the tomato base in advance and store it in the fridge for up to a day; when ready to serve, gently reheat the tomatoes in the skillet, then add the burrata and finish under the oven just before serving.
What’s the best bread to serve with this dish?
Go for a rustic, crusty loaf—think sourdough, ciabatta, or a French baguette. Slice thick, toast to golden perfection, and serve alongside for dipping and scooping up every last drop.
How spicy is this recipe?
The pinch of chili flakes adds just a subtle warmth without making it fiery. You can add more or less depending on your personal preference or leave them out entirely if serving to spice-sensitive guests.
Can I use store-bought pesto?
Absolutely! A high-quality store-bought pesto works wonderfully and makes this recipe even easier. If you have homemade on hand, it’s a lovely extra, but don’t let a lack of time stop you from making Skillet-Baked Burrata with Blistered Tomatoes and Pesto.
Final Thoughts
If you’re craving something that delivers big flavors with minimal effort, Skillet-Baked Burrata with Blistered Tomatoes and Pesto is your answer. It’s the kind of dish that wows a crowd and makes an ordinary day feel extraordinary—so gather your ingredients, pop open a bottle of wine, and get ready to fall in love with this one-pan wonder!
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