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Tomatoes and Burrata with Zucchini Pesto inspired by Lock 50
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Inspired by Lock 50

Tomatoes and Burrata with Zucchini Pesto

Appetizer Vegetarian
This summer appetizer celebrates peak-season heirloom tomatoes paired with creamy burrata cheese. The preparation allows the natural flavors of quality ingredients to shine, while introducing a twist with zucchini pesto. Balancing sweet, savory, creamy and herbaceous notes, this dish embodies rustic Italian-inspired cuisine with a contemporary approach to traditional flavor combinations.
Prep Time 20 mins
Cook Time 5 mins
Inactive Time 15 mins
Total Time 40 mins
Servings 4

Ingredients

  • 2 lbs Heirloom tomatoes (Various colors, different sizes)
  • 8 oz Burrata cheese (2 balls, room temperature)
  • 1 medium Zucchini (About 8 oz)
  • 1 cup Fresh basil leaves (Packed, plus more for garnish)
  • 1/4 cup Pine nuts (Lightly toasted)
  • 1/4 cup Parmesan cheese (Freshly grated)
  • 2 cloves Garlic
  • 1 small Lemon (Zest and juice)
  • 1/2 cup Extra virgin olive oil (Plus more for drizzling)
  • 1 tsp Flaky sea salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 1 loaf Crusty bread (For serving, optional)

Tools You'll Need

  • Food processor
  • Sharp chef's knife
  • Microplane or zester
  • Large serving platter
  • Small skillet for toasting nuts

Chef's Tip

For the most flavorful dish, select tomatoes that are fully ripe but still firm, ideally in a variety of colors and sizes. Allowing both the tomatoes and burrata to come to room temperature before serving enhances their flavors and creates the ideal creamy texture in the cheese.

Instructions

  1. Toast pine nuts in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes. Set aside to cool.
  2. For the zucchini pesto: Cut zucchini into chunks and place in food processor with basil, cooled pine nuts, Parmesan, garlic, lemon zest, and 1 tablespoon lemon juice.
  3. Pulse until finely chopped. With motor running, slowly drizzle in olive oil until well combined but still slightly chunky.
  4. Season pesto with salt and pepper to taste. If too thick, add 1-2 tablespoons water. Let sit for 15 minutes to allow flavors to meld.
  5. Slice large tomatoes into 1/4-inch thick rounds. Cut smaller tomatoes in half. Arrange on a large platter or individual serving plates.
  6. Season tomatoes with flaky sea salt and pepper.
  7. Tear or cut burrata balls in half and place on top of tomatoes, allowing the creamy center to spill out slightly.
  8. Spoon zucchini pesto around and over the tomatoes and burrata.
  9. Garnish with additional basil leaves and a drizzle of your best olive oil.
  10. Serve with crusty bread for soaking up the juices and pesto, if desired.

Plating

Arrange tomato slices in an overlapping pattern on a large, flat platter. Place torn burrata pieces strategically on top. Spoon the bright green zucchini pesto in small dollops around the plate. Finish with torn basil leaves, a drizzle of olive oil, and a light sprinkle of flaky sea salt.

Storage & Reheating

This dish is best assembled just before serving. The zucchini pesto can be made up to 2 days ahead and stored in an airtight container in the refrigerator with a thin layer of olive oil on top. Bring to room temperature before using. Do not store assembled dish as the tomatoes will become watery and the burrata will lose its texture.

About This Recipe

Lock 50's Tomatoes and Burrata celebrated the essence of summer with minimal intervention to let premium ingredients shine. Their version featured a rotating selection of local heirloom tomatoes at peak ripeness, paired with Maple Brook Farm's exceptional burrata. The innovative addition of zucchini to the traditional pesto created a lighter, garden-fresh sauce that complemented rather than overwhelmed the delicate cheese. Our adaptation focuses on these same principles while simplifying the technique, making this restaurant-quality appetizer achievable for home cooks.

How did it turn out?

We'd love to hear about your experience making this recipe!