Burrata With Broccoli Rabe Pesto And Fig Onion Jam Recipes

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BURRATA WITH BROCCOLI RABE AND GRILLED GARLIC BREAD



Burrata with Broccoli Rabe and Grilled Garlic Bread image

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 8

1/4 cup extra-virgin olive oil, plus more for brushing
7 cloves garlic, smashed
1 bunch broccoli rabe (including the leaves), cut into 1- to 2-inch pieces
1/4 teaspoon red pepper flakes
Flaky sea salt
8 1/2-inch-thick slices country bread
Freshly ground pepper
Burrata, for serving

Steps:

  • Heat the olive oil in a pot over medium heat. Add 6 garlic cloves and sauté until golden, 2 minutes. Add the broccoli rabe, red pepper flakes and a pinch of salt. Cover and cook, tossing occasionally, until tender, 8 to 12 minutes.
  • Meanwhile, grill the bread on a grill pan over medium heat until well marked and golden, 2 to 3 minutes per side. Rub both sides with the remaining smashed garlic clove and brush with olive oil; season with salt and pepper.
  • Serve the broccoli rabe with burrata, flaky sea salt and the grilled garlic bread.

BURRATA WITH BROCCOLI RABE PESTO AND FIG-ONION JAM



Burrata with Broccoli Rabe Pesto and Fig-Onion Jam image

Burrata -- a cream-filled fresh mozzarella -- finds elegant cheese plate partners in chef Shea Gallante's broccoli rabe pesto and fig-onion jam recipes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

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.

CREAMY BURRATA AND SWEET FIG APPETIZER



Creamy Burrata and Sweet Fig Appetizer image

Provided by Katie Lee Biegel

Categories     appetizer

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.

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