Makes about 2 cups
1 medium blood orange
2 sprigs fresh rosemary
1 fresh bay leaf or 1/2 dried
1 cup dry white wine
2 Tbs. mild honey, such as clover
1 Tbs. brown mustard seeds
1 Tbs. yellow mustard seeds Kosher salt
2 medium firm-ripe pears (preferably Bosc), peeled, cored, and cut into 1/2-inch dice
1 cup fresh cranberries Crostini (recipe below)
Serve this punchy northern
Italian condiment spread
on crostini with Robiola or
- Peel a 1×3-inch strip of zest
from the orange. Trim off any
white pith from the strip with a
paring knife and put the zest in a
3-quart saucepan. Trim away the
remaining orange peel and cut
the segments free from the membranes, letting them fall into the saucepan.
Squeeze the juice from the membranes into the saucepan.
- Tie the rosemary and bay leaf into a cheesecloth bundle and add to the
saucepan along with the wine, honey, mustard seeds, and 1 tsp. salt. Bring to a
boil over medium heat. Reduce the heat to maintain a simmer and cook until
the honey dissolves and the flavors meld a bit, about 2 minutes.
- Add the pears and cranberries and return to a gentle simmer over mediumlow heat. Cook, stirring occasionally, until the fruit is tender and the liquid is
syrupy, 25 to 30 minutes. Remove from the heat, discard the herb bundle and
zest, and let cool. Serve at room temperature. The mostarda will keep in the
refrigerator for 1 week. —Melissa Pellegrino
Makes 16 crostini
16 baguette slices, between
1/4 and 1/2 inch thick (from about
2 cloves garlic, cut in half
2 to 3 Tbs. extra-virgin olive oil
Use these toasted baguette rounds as a base for the mostarda.
Adjust an oven rack to 6 inches from the broiler and turn the broiler to high.
Rub one side of each bread slice with the garlic and set on a baking sheet
lined with aluminum foil. Brush the garlic side with the oil and season with salt.
Broil until the bread is browned, 1 to 2 minutes. Flip and broil the other side 1 minute more