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

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

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