Ingredients
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
Preparation
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.
