Warm Pistachio Burrata Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a small rimmed baking sheet with parchment paper or a silicone mat.

Toss grapes and halved cherry tomatoes in a bowl with 1 tablespoon extra-virgin olive oil, 1 teaspoon honey, 1 teaspoon fresh thyme leaves, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper until evenly coated.

Spread grapes and tomatoes in a single layer on the prepared sheet, leaving space between pieces so they roast rather than steam.

Roast in the preheated oven for 12–15 minutes, stirring once halfway through, until grapes begin to blister and pop and tomatoes have softened but still keep some shape. Remove from oven and let cool slightly while you prepare the rest.

While the fruit roasts, heat a small skillet over medium heat. Add 1 tablespoon unsalted butter and let it melt and foam.

Add 3/4 cup shelled unsalted pistachios to the skillet and toast, stirring or shaking the pan frequently, for 3–4 minutes until fragrant and lightly browned. Watch closely to avoid burning.

Add 1 teaspoon light brown sugar, 1 teaspoon lemon zest, and 1/4 teaspoon fine sea salt to the pistachios. Continue to cook and stir for another 30–45 seconds until the sugar melts and coats the nuts. Remove from heat and spread on a piece of parchment to cool slightly; the coating will crisp as it cools. Roughly chop or crush half the pistachios for a coarse texture and leave the rest whole for contrast.

Bring burrata to room temperature for 15–20 minutes so the center is creamy when served. Place two burrata balls on a shallow serving platter or two plates.

Gently arrange roasted grapes and tomatoes around and slightly on top of the burrata. Fan or place sliced avocado next to the burrata.

Drizzle 2 tablespoons extra-virgin olive oil evenly over the burrata and fruit. Spoon 2 teaspoons aged balsamic vinegar over the burrata and around the plate for a glossy finish.

Scatter the warm pistachio crunch (both chopped and whole pieces) over the burrata and fruit so warm nuts meet the cheese.

Tuck whole basil leaves and a few chiffonade strips over the dish for freshness. Season with up to 1 teaspoon fine sea salt and 1/2 teaspoon freshly ground black pepper, adjusting to taste.

Serve immediately while pistachios are still slightly warm and burrata is creamy. Provide crusty bread or crostini on the side if desired.