Oh I loved this recipe, tasted it at lunch today. I had a lovely golden fig bread that I grilled and the only suitable cheese I had for this sweet tart treat was truffled brie, both were very nice with the mostarda.
What a great recipe addition for a holiday appetizer and would be great with a glass of Prosecco or champagne definitely a keeper. I had to add a touch more honey to find the perfect balance of tart and sweet and no blood oranges available so a nice sweet orange that I can't think of was just fine in the recipe.
I made it yesterday and it seemed to mellow a bit, oh and a reminder, I am not fond of a very overwhelming rosemary flavor so I cut back the amount to suit my own taste for this recipe.
