Go Back
+ servings
Print

Burrata with Peas and Prosciutto

Inspired by Adapted from Nancy Silverton’s Harvest to Heat. Impressive but utterly simple to pull off- this Italian burrata cheese starter would certainly make for a lovely dish for any dinner party or date night in.
Course Appetizer
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 people
Calories 280kcal
Author Abbey Sharp

Ingredients

  • 1 cup frozen peas thawed
  • 1/4 tsp lemon zest
  • Juice of 1/2 lemon
  • 1 tbsp olive oil
  • 2 tsp finely minced fresh mint
  • 1 tbsp parmesan cheese
  • Salt and pepper to taste
  • 8 slices thin of prosciutto
  • 1 fresh burrata ball
  • Extra Virgin Olive oil for drizzling

Instructions

  • Mix together the peas, lemon zest, lemon, olive oil, mint and cheese. Season with salt and pepper to taste.
  • Lay four slices of prosciutto onto two plates, each in a nest like shape.
  • Carefully slice the burrata in half, laying the cut side down as quickly as possible to contain the creamy center.
  • Scatter the peas around and on top of the burrata, then drizzle with olive oil to serve.

Nutrition

Calories: 280kcal