• 6 oz zucchini
  • 4 oz extra virgin olive oil, divided
  • Salt and pepper, to taste
  • 2 ¾-inch-sliced sourdough boule
  • 2 fresh garlic cloves
  • 2 packages fresh burrata
  • 1 large ripe heirloom tomato, sliced
  • 6 oz All-Natural Sliced Pepperoni
  • 2 oz reduced balsamic vinegar or Saba
  • 2 oz fresh basil, torn
  • Sea salt and fresh-cracked black pepper




Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée


  1. Slice zucchini into ¼-inch lengthwise pieces, drizzle with 2 oz olive oil, and season with salt and pepper.
  2. Grill zucchini on both sides, and set aside.
  3. Rub fresh garlic on sourdough bread, and drizzle with remaining 2 oz extra virgin olive oil on both sides.
  4. Toast bread on both sides.
  5. Assemble tartine by slicing burrata in half and spreading it evenly on sourdough slices.
  6. Place heirloom tomato slices, zucchini pieces and pepperoni on bread slices.
  7. Drizzle with Saba, add basil, and season with sea salt and fresh-cracked pepper.