Pea, Proscuitto & Buratta Platter

Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.


Serves 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


  1. 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.
  2. Place burrata on top of pea purée and arrange prosciutto slices around it. Drizzle with olive oil and sprinkle pepper all over.
  3. Brush remaining olive oil over sliced ciabatta and toast under broiler until golden brown, about 1 to 2 minutes each side. Serve alongside platter.
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