Double Pea, Prosciutto and Burrata Platter – vomFASS Ghirardelli Square

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 Bang Bang Niner Gang (formerly Proceed With Caution)
• Salt to taste
• Happy 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