Seedy Grain Bread with Mostarda and Burrata

Servings: 6

Ease of Preparation: Medium

This recipe is part of the One BIG Recipe: Cornish Game Hen Dinner

SEEDY GRAIN BREAD WITH MOSTARDA AND BURRATA

Ingredients:

Blueberry Mostarda:

• 2 sage sprigs, stems only
• 4 large basil sprigs, stems only
• 3 cups (710 ml/about 2 ‘pints’) fresh blueberries
• 2 tablespoons (30 ml) yellow mustard seeds
• ¾ cup (180 ml) sugar
• 1 tablespoon (15 ml) Dijon mustard
• ¾ cup (180 ml) white wine vinegar
• 1 cup (240 ml) white wine
• 2 tablespoons (30 ml) grainy Dijon

To Serve:

Blueberry Mostarda

• 4-5-ounce (125 g) ball of Burrata, room temperature
• Olive Oil, to garnish
• Salt and pepper
• 1 loaf of seedy, multigrain bread, warm

 Special equipment:

• Kitchen twine

Method:

For the Blueberry Mostarda:

Bundle the basil and sage stems and tie with a short length of kitchen twine.

Wash and sort fresh blueberries, discarding any that are excessively over-ripe or soft.

In a medium saucepan, dry toast yellow mustard seeds until they just start to pop, about 1 minute.

Add ½ of the blueberries (refrigerate the other ½ until needed), sugar, Dijon mustard, white wine vinegar, white wine, and the bundled herb stems.

Bring to a gentle boil, then reduce to very low heat and leave to simmer for 90 minutes.

When ready (reduced by half, thick and jammy), turn off the heat and remove the bundled stems.

Off the heat, add the remaining whole blueberries and stir once to combine.

Return to heat and keep on low simmer. Set a timer for 30 minutes.

Transfer from the saucepan to a container and cool at room temperature. PRO TIP: surface area matters! Use a bowl or a wide container (no lid) to help the sauce chill faster.

Fold in the grainy Dijon.

To Serve:

Spoon the Blueberry Mostarda over the middle of a wide shallow bowl.

Add the room temperature Burrata ball over the Mostarda, drizzle with olive oil, season with salt and pepper.

Slice the warm bread and present alongside.

Serve immediately.