Best Cherry Mostarda Recipes

Peach and Cherry Mostarda image

Provided by Martha Stewart

Yield Makes 2 cups

Number Of Ingredients 7

1/3 cup dry white wine
1/4 cup dry mustard
1 pound sliced fresh or thawed frozen peaches
1 cup pitted fresh or thawed frozen sweet cherries (about 5 ounces)
1 cup sugar
Zest and juice of 1/2 orange
1 teaspoon coarse salt

Steps:

Whisk together wine and mustard in a bowl. Combine peaches, cherries, sugar, orange zest and juice, and salt in a large saucepan over medium heat. Stir in wine-mustard mixture. Simmer for 20 minutes. Let cool. Refrigerate until ready to use (up to 3 days).

Cherry Mostarda image

Provided by Renee Pottle

Categories Relish

Time 40m

Yield 3 half-pints

Number Of Ingredients 8

¾ cup sugar
2 Tbsp red wine vinegar
2 Tbsp red wine
1 Tbsp stone ground prepared mustard
1 Tbsp powdered mustard
1 tsp crushed brown mustard seeds or ½ Tbsp whole mustard seeds
1 tsp sea salt
3 cups pitted and chopped Bing cherries

Steps:

Combine all ingredients except cherries in a small saucepan.
Bring to a boil. Add cherries, reduce heat to medium, and cook until cherries are soft and the syrup has slightly thickened, about 15 minutes.
Pour into ½ pint jars. Mostarda will keep in the refrigerator for up to 3 months or the freezer for up to a year.

TALEGGIO, CHERRY MOSTARDA AND ARUGULA GRILLED CHEESE image

Yield 1 Serving

Number Of Ingredients 13

Sandwich:
2 slices pane rustica (Italian peasant bread) cut 3/4 inch thick
1/4 pound Taleggio cheese, rind removed, cut Into 1/4 inch thick slices
Handful of arugula
4 heaping tablespoons of Cherry Mostarda (recipe follows)
Room temperature butter
Cherry Mostarda:
31/2 cups sugar
3/4 bottle of red wine (preferably Primitivo)
1/4 cup black pepper
2 quarts pitted red cherries
11/2 cups stone ground mustard
1/4 cup Truffle Oil

Steps:

Mostarda Procedure: Combine sugar, wine, mustard and pepper in a saucepan. When mixture comes to a boil, lower heat, add cherries and truffle oil. Simmer, stirring occasionally until cherries are soft and breaking apart. Cool to room temp. Sandwich Procedure: Preheat oven to 350 degrees.Cover one slice of bread with Taleggio cheese (layering if necessary). Top with cherry mostarda and arugula. Butter other slice of bread and form sandwich (buttered side up). Add tablespoon of butter to pan and melt. Place sandwich (buttered side down) in pan, butter top side of sandwich. Cook till first side is golden brown then flip. Cook for 30 seconds then place pan in oven. Remove once cheese is melted and gooey. Cut in half and serve.