Burrata With Broccoli Rabe Pesto And Fig Onion Jam Recipes

BURRATA WITH BROCCOLI RABE AND GRILLED GARLIC BREAD

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

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.

FIG, BURRATA & PROSCIUTTO TARTINE

Steps:

• Heat a griddle pan over a high heat or heat the grill to high. Drizzle each side of the bread with a little olive oil, then toast in the pan or under the grill for 2 mins on each side until golden brown.
• Spread the fig chutney over the toasted bread. Tear or chop the burrata into chunky pieces and arrange these on the toast, create little nests of prosciutto on top, then add the fig pieces. Sprinkle with the thyme, then drizzle with more olive oil and a little balsamic vinegar.