Cranberries are a staple for this time of year, but I always like to try something different from the traditional cranberry sauce. My suggestion? Skip serving them in a bowl and use them in a stellar mostarda-topped crostini appetizer. Mostarda is a traditional Italian condiment that combines sweet cooked fruit with a savory mustard sauce; it's often served with meat, which would make it perfect for topping pork or turkey. I was ready to try something new, so I baked up some crostini and topped them with a triple-creme goat brie, finishing with a spoonful of flavorful mostarda. Trust me: you won't miss cranberry sauce once you start popping these tasty apps. Keep reading for the recipe.
1 medium blood orange or 1 medium orange To serve as an appetizer: Makes about 2 cups mostarda (roughly 30 crostini).
2 sprigs fresh rosemary
1 fresh (or 1/2 dried) bay leaf
1 cup dry white wine
2 Tbs. mild honey, such as clover
1 Tbs. brown mustard seeds
1 Tbs. yellow mustard seeds
2 medium firm-ripe pears (preferably Bosc), peeled, cored, and cut into 1/2-inch dice
1 cup fresh cranberries
1 baguette, cut into thin slices and toasted
8 ounces of a creamy cheese, such as goat cheese or brie
1 medium blood orange or 1 medium orange
To serve as an appetizer:
Makes about 2 cups mostarda (roughly 30 crostini).
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