Best Burrata With Broccoli Rabe Pesto And Fig Onion Jam Recipes

Creamy Burrata and Sweet Fig Appetizer image

Provided by Katie Lee Biegel

Time 25m

Yield 4 servings

Number Of Ingredients 10

1/2 cup balsamic vinegar
3 tablespoons fig jam
8 ounces fresh burrata, torn into pieces
8 ounces fresh figs, cut into quarters
4 ounces prosciutto
Good quality extra-virgin olive oil, for drizzling
8 fresh basil leaves, torn
8 fresh mint leaves, torn
Flakey sea salt
Sliced and toasted baguette, for serving

Steps:

In a small saucepan over medium heat, bring the balsamic vinegar to a simmer. Cook until reduced by half, 5 to 7 minutes. Whisk in the fig jam until emulsified. Remove from the heat.
Arrange the burrata, figs and prosciutto on a serving platter. Drizzle with the olive oil and 2 tablespoons of the balsamic fig sauce (reserve the remaining for another use). Garnish with the basil and mint, then season with flakey salt. Serve with the toasted baguette.

Burrata with Broccoli Rabe Pesto and Fig-Onion Jam image

Provided by Martha Stewart

Number Of Ingredients 19

1/4 cup vegetable oil
1 shallot, chopped
3 cloves garlic, chopped
2 bunches broccoli rabe, trimmed, peeled, and leaves removed, cut into 1/2-inch pieces, leaving florets whole
Pinch of crushed red pepper flakes
1 cup homemade or store-bought low-sodium vegetable stock
1 cup extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup toasted pine nuts
1 tablespoon pine nut oil
1/4 cup dried chopped figs, preferably Mission
1/2 cup port wine
1/4 cup vegetable oil
2 red onions, minced
1 tablespoon Acacia honey
1/2 cup red wine
Coarse salt and freshly ground pepper
2 thick slices country bread
8 ounces burrata cheese, room temperature

Steps:

Make the jam: Place figs in a medium bowl and add port wine; let stand 30 minutes. Heat oil in a small saucepan over medium-high heat; add onions and cook, stirring, until translucent, about 3 minutes. Add honey and continue cooking until onions are caramelized and golden, about 2 minutes more. Add soaked figs and their liquid and wine; season with salt and pepper. Let mixture cook until thickened, about 30 minutes. Remove from heat and let cool.
Make the pesto: Heat vegetable oil in a large skillet over medium-high heat. Add shallots and cook, stirring, until soft and translucent, about 3 minutes. Add garlic and cook, stirring, 1 minute more. Add broccoli rabe and red pepper flakes; cook, stirring, for 3 minutes. Add vegetable stock and cover; cook until broccoli rabe is tender, about 5 minutes.
Remove skillet from heat and strain broccoli rabe mixture. Transfer solids to the jar of a blender along with 1/2 cup olive oil, cheese, pine nuts, and pine nut oil. With the machine running, slowly drizzle in remaining 1/2 cup olive oil; blend until smooth. Season with salt and pepper.
To serve: Preheat broiler. Rub both sides bread sliced with garlic and drizzle with olive oil. Place on a baking sheet and broil, turning, about 1 minute per side. Serve with jam, pesto, and burrata.