Impromptu Mustard Fruit With Mascarpone

Recipe from "Marcella says . . . "

Adapted by Amanda Hesser

Published November 20, 2004

  • Tina Rupp for The New York Times. Food Stylist: Toni Brogan.
Media 1 of 1
Total Time
5 minutes
Rating
5(33)
Comments
Read comments

—Amanda Hesser

Featured in: 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

  • Share this recipe

  • Print this recipe

    or to print this recipe.

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.

Private Notes

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

Ratings

5 out of 5
33 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

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.

Private comments are only visible to you.

Credits

Adapted from "Marcella says . . . "

Recipe Tags

or to save this recipe.