Pea, Proscuitto & Buratta PlatterEnjoy this spring staple in four easy recipes, sure to please. Easy-peasy.
IngredientsServes 4 - 6
2 cups (500 ml) frozen peas, blanched and shocked in ice water
¼ cup (60 ml) extra-virgin olive oil, plus more for toasting bread and for garnish
2 garlic cloves, roasted, mashed
1 lemon, zest and juice
3 tbsp (45 ml) finely chopped chives
¼ tsp (1 ml) salt
4 oz (113 g) ball burrata
3½ oz (100 g) sliced prosciutto
freshly ground black pepper, to taste
1 large ciabatta loaf, sliced, to serve
- In a blender, pulse peas, ¼ cup (60 ml) olive oil, roasted garlic, lemon zest and juice, chives and salt until roughly mashed. Taste and adjust seasoning. Spread on serving platter.
- Place burrata on top of pea purée and arrange prosciutto slices around it. Drizzle with olive oil and sprinkle pepper all over.
- Brush remaining olive oil over sliced ciabatta and toast under broiler until golden brown, about 1 to 2 minutes each side. Serve alongside platter.