Have you ever heard of a Mostarda before? Neither had Matt and I until we went to Anchovies & Olives in Seattle. Wikipedia describes a Mostarda as: “an Italian condiment made of candied fruit and a mustard flavoured syrup.” Yeah. Doesn’t sound that good. But oh man, it is AWESOME. The Mostarda we had for dinner (and then recreated at home) could better be described as a delicious chunky mustardy apricot chutney.
Our mostarda is a subtle adaptation of this one.
1 T Olive Oil
1/2 yellow onion, thinly sliced (the original recipe called for a whole onion – we thought it was too oniony and took away from the yummy apricot flavor)
1 cup dried apricots chopped (we just used the whole bag)
1/4 cup brown sugar
3/4 cup dry white wine (the original recipe recommended an Erath Pinot Gris)
1 T (or a little more) whole mustard seeds
1 T (or a little more) dijon mustard (…make sure it’s a seedy mustard)
1 T white wine vinegar (the original recipe recommended apple cider vinegar, but we didn’t have any, and this was just fine)
Warm a small sauce pan with the olive oil over medium heat. Add the onions and salt, stirring often, for about 15 minutes until the onion is starting to caramelize.
Then add the apricots, brown sugar, white wine, mustard seed, mustard and vinegar and bring it all to a simmer.
After bringing the mostarda to a simmer, reduce the heat to medium-low and simmer until the onions and apricots are tender and the entire sauce is thick. The original recipe said this would take about ten minutes, we found it took a little longer.
While the mostarda is delicious on a spoon, we ate it on (GF) baguettes that had been spread with burrata (kind of like a creamy mozzarella), with a drizzle of reduced balsamic vinegar (this is what is pictured below and in the first picture).
We also got fancy and made a charcuterie platter to go along with our mostarda and burrata:
Yumm…I’m already craving it again! Enjoy!