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Burrata with Broccoli Rabe Pesto and Fig-Onion Jam

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

  • Servings: 2

Source: The Martha Stewart Show, February 2011

Ingredients

for the jam

  • 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

for the pesto

  • 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

to serve

  • 2 thick slices country bread
  • 8 ounces burrata cheese, room temperature

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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