Photo Credit: Aubrie Pick
An antipasto platter is a quick, easy, and attractive way to feed a group, because most of the elements—cured meats, cheese, olives, breadsticks—are store-bought. To add a special touch, though, most Italians personalize the spread by including something homemade, like spiced nuts, marinated olives, or a sweet-savory fruit condiment known as mostarda. In Italy it’s common to make condiments like this in large batches and preserve them for a longer shelf life, but even in the fridge, the tangy, spicy blend of dried fruit and mustard lasts for a month or so. It’s fantastic with roast pork or even on yogurt. Spread the mostarda on crostini or a ham and Brie sandwich; its sharp Ô¨Çavor cuts through the fattiness.
- 1 tablespoon olive oil
- 1 shallot finely chopped
- 1/4 teaspoon kosher salt
- 1 teaspoon mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup white wine vinegar
- 5 tablespoons sugar
- 1 teaspoon Dijon mustard
- 2 cups dried Turkish apricots chopped
- This recipe originated from Giada's Italy.
- Heat the olive oil in a small saucepan over medium heat. Add the shallot and salt. Cook for 1 minute, or until the shallots are fragrant and soft. Stir in the mustard seeds and red pepper Ô¨Çakes, and cook an additional minute. Add the vinegar and sugar. Bring to a simmer, stirring often, until the sugar is dissolved, about 3 minutes.
- Whisk in the mustard and add 1 cup of the chopped apricots. Bring to a simmer and cook, stirring often, for about 10 minutes, or until the apricots are plump and the mixture has started to thicken to a jam-like consistency. Turn off the heat and stir in the remaining apricots. Cover the pan and cool to room temperature. Transfer the mostarda to one or more tightly covered containers and store in the refrigerator for up to 4 weeks. Serve at room temperature