Apricot Mostarda

  • 1 tablespoon olive oil
  • 1 small shallot, finely chopped
  • 1/4 teaspoon sea salt
  • 1 teaspoon coarse grain mustard, such as Maille
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup white wine vinegar
  • 5 tablespoons granulated sugar
  • 1 teaspoon Dijon mustard
  • 2 cups dried apricots, chopped

Heat the olive oil in a small saucepan over medium heat.  Add in the chopped shallot and salt, stirring to combine, cooking for about 2 minutes until the shallots are soft.  Stir in the coarse grain mustard and red pepper flakes, cooking for 1 minute.  Add in the vinegar and sugar.  Bring to a simmer, stirring often until the sugar is dissolved, about 3 minutes.  

Whisk in the Dijon mustard, and 1 cup of chopped apricots.  Bring this to a simmer, stirring often, cooking for 8-10 minutes.  The apricots will become plump and begin to thicken into a jam-like consistency.  Turn off the heat, stirring in the remaining chopped apricots.  Cover the pan with a lid, cool to room temperature.  Serve with soft cheeses, cured meats, nuts, and with crackers or toasted crostini.

Mostarda can be stored in a glass container with a tight-fitting lid in the refrigerator for several weeks.  Serve at room temperature.  

Mostarda is a traditional Italian condiment made from fruit (both fresh and dried), syrup, and spices, and served with cooked meats, poultry, and charcuterie. Sometimes referred to as mostarda di frutta, or simply mustard fruit, mostarda is basically a spicy relish or chutney.

But in more recent times, mostarda has come to be served with grilled and roasted meats, cold cuts, cheeses, as well as crostini, bread sticks, olives, pickles and nuts. Basically, you can enjoy it on everything from a steak to a sandwich to a wedge of cheese, or just spread on toast.

Make this simple recipe for Apricot Mostarda to include on your next charcuterie board, along with the fabulous selection of salumi and cheese, bread and crackers, all available at our Market.

Recipe: Cindy Ramsey

Photo: Cindy Ramsey