WEEKDAYS 1e|12c|p

Dried Fruit Mostarda with Grilled Crostini

Mario Batali
Servings: 6
2+ hr

Dried fruit isn't just for a rock hard loaf of holiday bread anymore, it can also be used for an amazing Italian condiment perfect for serving on a crusty piece of bread!

  • Ingredients
  • step-by-step directions
Dried Fruit Mostarda with Grilled Crostini
  • 1 1/2 cups Sugar
  • 1 1/2 cup Dry Red Wine
  • 1/2 cup Prepared Mustard
  • 1/4 cup Mustard Seeds
  • 4 Dried Figs (cut in 1/2-inch pieces)
  • 1/2 cup Dried Apricots (cut in 1/2-inch cubes)
  • 1/2 cup Dried Cherries
  • 1/2 cup Dried Apples (julienned)
  • To serve
  • Olive Oil
  • 1 Baguette (sliced in 1/2-inch slices at a bias to make crostini)
  • Over high heat, combine the Sugar and Red Wine and bring to a boil. Once it boils, reduce heat to low and whisk in the prepared Mustard and Mustard seeds until completely combined.
  • Add the dried fruit, and stir to combine. Simmer for 35 minutes, stirring occasionally to keep it from burning. Transfer to a serving bowl or jar and allow to cool to room temperature. Refrigerate if not using immediately.
  • Once ready to serve, preheat a grill or grill pan to medium heat. Brush the Crostini with Olive Oil and grill for a minute per side, until toasted with lightly charred grill marks.
  • Serve with grilled Crostini.
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