Impromptu Mustard Fruit With Mascarpone

Recipe from "Marcella says . . . "

Adapted by Amanda Hesser

Impromptu Mustard Fruit With Mascarpone
Tina Rupp for The New York Times. Food Stylist: Toni Brogan.
Total Time
5 minutes
Rating
5(32)
Comments
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Featured in: The Way We Eat; Chow For Now

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Ingredients

  • Superior quality quince, fig or apricot jam
  • Colman's mustard
  • Mascarpone
Ingredient Substitution Guide

Preparation

  1. Step 1

    Measure out the amount of jam you want into a small bowl. For each tablespoon of jam, add 1 teaspoon mustard. Stir with a small spoon, or even better, a butter knife.

  2. Step 2

    Spoon mascarpone -- a little more than half the amount of the jam -- into a bowl. Add the mustard fruit and mix lightly. Adjust to taste. Spread on toasted bread. Serve with Prosecco or with one of the great Italian sweet wines, like Recioto di Soave.

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Ratings

5 out of 5
32 user ratings
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Comments

Zachery

wasnt very good.

Javier

Astonishing combination with tomato jam. Take into account the heat of toasted bread will partially transform the flavour and texture of the mixture. I concluded (after several tests) I liked it anyway.

Zachery

wasnt very good.

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Credits

Adapted from "Marcella says . . . "

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