Cheese Platter with Fig & Raisin Mostarda | Friday Night Bites

I simply love a great cheese platter.  It can simply have one cheese, a savory jam and some toasted bread or it can be elaborate with multiple cheeses, fruits and nuts. 

I mentioned in my last post that I was quite inspired in many ways by my recent trip to Chicago.  We actually enjoyed two very tasty cheese plates on our restaurant adventures.  The first one was at RPM Italian and it was served on a simple white marble small platter with toasted bread, aged pecorino cheese and a savory tomato jam.  It was actually our dessert and it was a perfect.

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While at Longman & Eagle, we opted for the cheese platter.  The cheeses that accompanied the platter were quite unique and that is what made this platter divine.  It came with three cheeses – a Buffalo Blue Cheese, creamy brie like cheese from New Yorkand finally a Goat, Cow and Sheep blend cheese that was fantastic.  The accoutrement that stood out for me was the Fruit Mostarda.  It was a picture perfect addition to the platter. 

I had an idea of what a Mostarda was but after doing a bit of research I learned that it is an Italian condiment made of candied fruit and mustard flavored syrup.  Typically in home cooking mustard powder is added and white wine is used.  It can be served with cheeses, grilled chicken, steak, pork, lamb or sausages.  I found it a particularly wonderful pairing with the cheeses.

Of course, I was inspired by this and had to recreate at home.  Longman & Eagle made their mostarda with golden raisins.  I am obsessed with figs, so it was only natural that I made mine with figs and golden raisins.  After a bit of research on the ingredients, here is the recipe that created.  I served it with aged Dutch Goudaand cave aged white cheddar and some toasted thinly sliced baguette Crostini.  Another perfect Friday Night Bite!

Fig and Raisin Mostarda

¼ pound dried mission figs, stem removed and cut into small pieces

¼ pound golden raisins

1 large shallot, minced

2 teaspoons minced crystallized ginger

½ cup Sauvignon Blanc

3 Tablespoons distilled white vinegar

3 Tablespoons water

3 Tablespoons sugar

1 ½ teaspoon dry mustard

1 ½ teaspoon Dijonmustard

1 Tablespoon butter

In a small saucepan, add the figs, raisins, minced shallots, ginger, wine, water and sugar and bring to a boil.  Cover and cook over low heat until the liquid is absorbed and the fruit is soft which should take about 10 minutes.  Stir in the dry mustard and Dijonand butter.  Serve either warm or at room temperature.  Can be kept in the refrigerator for up to a week.