Burrata With Broccoli Rabe Pesto And Fig Onion Jam Recipes
BURRATA WITH BROCCOLI RABE AND GRILLED GARLIC BREAD
Provided by Food Network Kitchen
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 8
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.
CREAMY BURRATA AND SWEET FIG APPETIZER
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 10
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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- In a large, deep skillet over medium heat, heat enough olive oil to nicely coat the bottom of the pan, 1 to 2 tablespoons. Stir in the garlic and cook for 30 seconds, then stir in the red-pepper flakes.
- Add the broccoli rabe and sauté, shaking the pan and gently tossing so that it cooks evenly, until tender (especially the stems), 3 to 5 minutes.
- Remove the broccoli rabe from the pan and drain off any excess liquid. Arrange the broccoli on a plate or platter. Tear the burrata and scatter the pieces among the broccoli rabe. Sprinkle with lemon juice, pistachios and salt. Drizzle with olive oil, if desired, and serve.
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