Double Pea, Prosciutto and Burrata Platter

📸 by: Pure Wow

Two kinds of peas add an herby and bright note to the delicious combination of creamy burrata and crispy prosciutto!

INGREDIENTS

• ⅓ cup (75ml) Gran Cru de la Luna Extra Virgin Olive Oil
• 2 garlic cloves, finely chopped
• ⅓ cup (30g) finely grated Pecorino Romano cheese, plus more for finishing
• Juice of 1 lemon
• ¼ teaspoon crushed red pepper
• Salt to taste
• Lemon Pepper to taste
• One 10-ounce (280g) package frozen peas, completely thawed
• ½ cup (135g) thinly sliced sugar snap peas
• 4 ounces (115g) thinly sliced prosciutto
• 6 ounces (170g) burrata cheese
• Fresh dill fronds, for garnish
• Toasted crostini or crackers, for serving

DIRECTIONS:

1. Place the garlic in a medium bowl and add the Pecorino Romano cheese, a few tablespoons of the olive oil, the lemon juice, red pepper flakes, salt and plenty of Lemon Pepper, and whisk to combine.
2. Add half of the thawed peas and the sliced sugar snap peas. Taste and adjust the salt and pepper as needed.
3. Using the back of a fork, roughly smash the rest of the peas into a chunky mash and add them to the bowl, stirring to combine.
4. Transfer the pea mixture to a serving platter. Scatter the sliced prosciutto on top, then tear the burrata and scatter that on top as well.
5. Garnish with fresh dill fronds and serve with crostini or crackers.