Ingredients
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¼ cup apple cider vinegar
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½ cup liquid honey
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1 teaspoon black mustard seeds
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1-inch piece fresh ginger, finely cut
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2 cardamom pods
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½ teaspoon mixed spice
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3 cups diced stone fruits – peaches, nectarines, apricots
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2 ripe pears, peeled and diced
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soft white cheese – we used white Castello
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12-14 toasted crostini
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100 grams parma ham
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fresh thyme for garnish
The perfect addition to any cheese board or an easy-to-assemble canape
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In a medium saucepan combine the apple cider vinegar, honey, mustard seeds, ginger, cardamom and mixed spice and simmer for 5 minutes. Add the diced stone fruits and pears and cook gently for 10-15 minutes until softened and juicy. Allow to cool.
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Top crostini with slices of soft cheese, a spoonful of juicy mustard fruits, a swirl of parma ham and garnish with fresh thyme
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Makes about 12-14
Tips: Mustard fruits will last in the fridge for up to two weeks. For a pink hued batch of mustard fruits, use plums and cherries. Add a few slices of red chilli to the mustard fruits to ramp up the heat if desired.
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