I know, I know…Brie cheese isn’t Italian…and this isn’t technically a recipe either, it’s more just a simple combination of ingredients. But Brie is so darn good wrapped in flaky puff pastry and baked until hot and golden and oozing – and topped with a magnificent mostarda, it’s heaven. Just because something is easy, doesn’t mean it’s not fabulous.
Mostarda, similar to a chutney, is candied fruit in a spicy mustard syrup and is the perfect blend of sweet and spicy. Traditionally served with cheese, salumi and boiled meat, it adds an extra special kick to your everyday (or my boring) sandwich, wrap or panini. A few months ago, Ortensia Blu online store in the U.S. began selling a really nice selection of mostardas produced by Andrini Marmellate in Brescia for Azienda Agrigola Manestrini. And it seems to be catching on here in America, because I’ve seen mostardas in a number of other specialty Italian stores and recipes for how to make it at home.
( In addition to how you like this recipe, I’d love to hear your favorite way to eat mostarda-leave a comment below.)
So without further ado, here’s the top secret recipe which will be a guaranteed smash hit with everyone…and even better with a glass of Prosecco.
Baked Brie with Fruit Mostarda
- 1 Brie cheese
- 1 Sheet of frozen puff pastry, thawed
- Mostarda, your favorite flavor(s), cut into bite size pieces
- Preheat oven to 375°F (190°C).
- Wrap puff pastry around cheese and place seam down on a parchment paper covered baking sheet. Fork the top a few times so the steam can escape and you won't have a balloon.
- Bake 20-30 minutes until nicely golden brown.
- Gently place the mostarda on top and serve with crackers or bread.