Some might argue this isn’t a true “mostarda,” but then, it’s not really a chutney, and calling it simply a “mustard” would likely confuse people. In any event, like any condiment, this improves with at least a few days’ rest. Apart from the obvious uses – alongside grilled or roasted poultry or pork – this will perk up any cheese plate nicely. I like it over vanilla ice cream, too. My personal favorite, however, is to slather it on a sandwich, especially grilled cheese. Don't forget, this recipe can be doubled, tripled or quadrupled. It will keep well in the fridge for about 3 weeks. If you like grilled cheese made with something strong on good artisanal bread, you'll want a lot of this around, especially during the holidays. I do hope that you enjoy this. ;o)

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