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)
Notes
Read community notes

Featured in: The Way We Eat; Chow For Now

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

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.

Ratings

5 out of 5
32 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

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.

Private notes are only visible to you.

Credits

Adapted from "Marcella says . . . "

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Amanda Hesser

Trending on Cooking

Cooking Guides