Thursday, June 27, 2013

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 York and 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 Gouda and 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 Dijon mustard
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 Dijon and butter.  Serve either warm or at room temperature.  Can be kept in the refrigerator for up to a week.


  1. I love real mustard and figs - I never knew they would make such a delicious couple! Beautiful photos. :)

  2. I could easily make a meal out of this platter; love your gourmet mostarda!

  3. Wow, this is my ideal snack or even whole meal! Mustard is a must for me, and anything with figs is welcome. Gorgeous recipe Lisa!

  4. My love for figs has been recently blossoming. Such a fantastic flavor, this platter looks awesome!

    Happy Blogging!
    Happy Valley Chow

  5. great idea for a cheese platter! thanks for sharing!

  6. Yes, can not agree more: this is *the* ideal snack!! I'll try the recipe in 10 days when my vacation starts...

    Honestly, I can not live without this combination: figs and (goat) cheese. Could hardly wait for my vacation in the South of France to possibly enjoy this treat everyday - fresh from the market:-)
    Also, I'd add Gorgonzola and fresh figs, to the list of options to consider...

    Have a great weekend!
    (Too bad that in North Europe now is 12 degrees and overcast...)

  7. I would be happy to have this as my main course--the sweet and salty combination of the mostarda and the cheese are right up my alley. What a nice recipe to share with us inspired by Chicago. :)

  8. I'm ready to party at your house, this looks fabulous!

  9. Lisa, I learned something new today - "mostarda" Thanks for sharing. You have a wonderful spread right there. This is my kind of Friday night bites! :) Have a good weekend, Lisa!

  10. Beautiful cheese platter Lisa---how wonderful to find inspiration on your trip ;)
    I hope you enjoy a relaxing weekend and stay cool in this heat!

  11. I simply love a good cheese board - just like you!

    Thanks for the great idea with the Mostarda. It sounds delicious and I will definitely try it.

    Best wishes from Germany

  12. Some friends once brought me some mostarda from Florence. It's been too long--I need to make some! The fig and raisin sounds great for it and lovely with a cheese platter.

  13. I could live off platters like yours! Who needs boring dinners when I could nosh on your amazing selection...


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