Burrata and pistachio stuffed tomatoes
Ingredients:
- 6 medium ripe tomatoes
- 50 grams shelled pistachios
- 1 garlic clove, finely grated
- 50 ml olive oil, plus more for drizzling
- 1 tablespoon fresh thyme leaves, plus a few sprigs for garnish
- 1 fresh burrata
- Salt and freshly ground black pepper
Method:
Preheat your oven to 180°C . Toast the shelled pistachios on a baking sheet for 5 to 8 minutes, until golden and fragrant. Let them cool, then finely chop.
Slice about half inch off the tops of the tomatoes and set the tops aside. Scoop out the centers with a spoon, reserving the pulp for another use. Season the hollowed tomatoes with salt and pepper, and arrange them snugly in a baking dish.
In a bowl, combine the chopped pistachios with the grated garlic, 50 ml of olive oil, and the thyme leaves. Season with salt and pepper to taste. Spoon about a tablespoon of the mixture into each tomato, then add pieces of burrata. Top with the remaining pistachio mixture, gently pressing it down if needed.
Drizzle the tomatoes with a little more olive oil and scatter the thyme sprigs over the top. Bake for 35 to 45 minutes, until the tomatoes are soft, juicy, and slightly wrinkled. Let them cool slightly before serving.