1pearfirm yet ripe, peeled and cut into ½ inch pieces
For Citrus Marinated Olives
2Cmixedbrined olives, strained
½Cextra virgin olive oil
Strips of zest from half a lemon*
Strips of zest from half an orange*
Other Cheese Board Ingredients
Castello cheesessuch as Danish Blue and Creamy Havarti
Lesley Stowe Raincoast crackerssuch as cranberry hazelnut
Folie a Deux winesuch as Cabernet Sauvignon
Cured meatsuch as prosciutto di parma and soppressata
Fresh and dried fruitssuch as grapes, pears and apricots
Nutssuch as walnuts
For the mostarda, combine wine and sugar in a medium sized pot. Wrap zest, ginger, cinnamon and cloves in a cheesecloth and add to pot. Stir in mustard seeds and dry mustard. Bring mixture to a boil, stirring occasionally. Reduce heat to medium and stir in pear and cranberries. Simmer for about 10-15 minutes or until fruit is softened and juices have thickened. Remove from pot and cool to room temperature. Discard cheesecloth and its contents. Refrigerate until ready to use.
For the olives, warm oil in a small pot with bay leaves, garlic and zests until mixture comes to a light simmer. Transfer to a bowl and stir in olives. Cool to room temperature and refrigerate. Remove from fridge 1-2 hours before serving so olive oil is not solidified.
For the cheeseboard, arrange cheeses, meats, fruits and nuts in clusters around the board. Place mostarda and olives in bowls and add to board. Serve with wine. Enjoy.
Strips of lemon and orange zest used in above recipes refer to wide (~1 inch thick) strips made by using a vegetable peeler.