Easy
Similar to chutney, mostarda is a sweet-tart condiment that’s excellent with cheese. Pomegranate adds the perfect puckery bite to this spread; try it spooned over baked brie.
Ingredients
SERVINGS: 6 - 8 Serving(s)
- 1 cup pomegranate arils
- ¾ cup sugar
- ½ cup pomegranate juice
- ½ cup aged sherry vinegar
- ¼ cup fruity red wine (such as Beaujolais)
- 1 tablespoon mustard seeds
- 1 teaspoon mustard powder
- ½ teaspoon kosher salt, divided
- 8 ounces cream cheese, softened
- 4 ounces goat cheese, softened
- 2 tablespoons Greek yogurt
- ⅛ teaspoon black pepper
- Toasted baguette slices, for serving
- Fresh thyme leaves, for garnish
Instructions
In a small saucepan, combine pomegranate arils, sugar, pomegranate juice, vinegar, wine, mustard seeds, mustard powder and ¼ teaspoon of the salt. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring often, until thick and syrupy, about 30 minutes. Let cool.
Meanwhile, beat cream cheese, goat cheese, yogurt, remaining ¼ teaspoon salt and pepper in a medium bowl of an electric mixer until smooth. Spread cheese mixture on crostini; top with cooled pomegranate mixture. Garnish with thyme, if desired.
