Burrata with Broccoli Rabe Pesto and Fig-Onion Jam

Name: Burrata with Broccoli Rabe Pesto and Fig-Onion Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 2 slices thick slices country bread; 2 bunches broccoli rabe, trimmed, peeled, and leaves removed, cut into 1/2-inch pieces, leaving florets whole; 227 grams burrata cheese, room temperature; 2 servings coarse salt and freshly ground pepper; 59 milliliters dried chopped figs, preferably mission; 3 cloves garlic, chopped; 1 Tbsp acacia honey; 237 milliliters extra-virgin olive oil; 59 milliliters freshly grated parmigiano-reggiano cheese; 1 Tbsp pine nut oil; 59 milliliters toasted pine nuts; 118 milliliters port wine; 2 red onions, minced; 1 pinch pinch of crushed red pepper flakes; 118 milliliters red wine; 1 shallot, chopped; 59 milliliters vegetable oil; 237 milliliters homemade or store-bought low-sodium vegetable stock

You can never have too many main course recipes, so give Burrata with Broccoli Rabe Pesto and Fig-Onion Jam a try. This recipe serves 2. One serving contains 1226 calories, 39g of protein, and 87g of fat. This recipe covers 45% of your daily requirements of vitamins and minerals. A mixture of pine nuts, wine, port wine, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the pine nut you could follow this main course with the Pine Nut Cookies as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.