by: Gaby Dalkin
Cook Time
5 minutes
Prep Time
5 minutes
Yield
6 servings
Total Time
5 minutes
Prep Time
5 minutes
Yield
6 servings
summary
Anything with peas and burrata is a match made in heaven in my book! Add some crispy crostini and a lemon vinaigrette and you have the world's easiest and most impressive appetizer, ready to go in less than 10 minutes.
ingredients
- 2 garlic cloves, finely chopped
- â…“ cup finely grated parmesan cheese, plus more to finish
- â…“ cup extra-virgin olive oil
- Juice of 1 lemon
- ¼ teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 (10-ounce) package frozen peas, completely thawed
- ½ cup sugar snap peas, thinly sliced
- 6 ounces burrata cheese
- 4 ounces thinly sliced prosciutto (optional)
- Fresh dill fronds or pea tendrils
- Toasted crostini*
directions
- Transfer the garlic to a medium bowl and add the parmesan, a few tablespoons of olive oil, lemon juice, red pepper flakes, salt and plenty of black pepper, and whisk to combine.
- Use the back of a fork and just roughly mash half of the peas so they are a little more chunky, and leave the other half whole.
- Add the half smashed and half whole peas and sliced sugar snap peas to the bowl with the parmesan vinaigrette. Taste and adjust salt and pepper as needed.
- Transfer the peas to a wide, low serving bowl. Add the large ball of burrata on top. Garnish with fresh dill fronds and serve alongside crostini and prosciutto, if desired.
- *To make the toasted crostini: Take a french baguette and olive oil. Slice the baguette thinly, arrange slices on a baking sheet and drizzle with olive oil. Bake at 350°F for 10 minutes, until just golden brown. Remove and season with salt.
