If you’re looking for a sweet yet tangy twist to add to your favorite dishes, this Giada Apricot Mostarda is the perfect choice. The rich apricots combined with mustard seeds and a touch of spice create a flavorful spread that’s great for topping meats, cheeses, or even dip.

I love making this for gatherings when I want to offer something unique, and it’s always a hit. It’s one of those easy-to-make recipes that adds a gourmet touch to any meal.

For more delicious sides, check out Giada Chicken Milanese, and if you’re in the mood for something creamy, try Giada De Laurentiis Cheesy Polenta. Both pair perfectly with this apricot mostarda!

Why This Recipe Works

If you’re looking for a quick condiment to add to a cheese board, I highly suggest making Giada’s Apricot Mostarda. You’ll be surprised by how much flavor this little sauce packs! The sweet apricots mixed with tangy mustard and a touch of heat made everything pop.

What’s great about this recipe is how easy it is to throw together, but it tastes like something fancy. It’s perfect for pairing with meats or cheeses, and because it lasts in the fridge, it’s always ready when you need it. Simple, delicious, and versatile—what’s not to love?

Recipe Ingredients

• Olive Oil: This is the base for sautéing the shallot and infusing the dish with flavor. A light olive oil works best for this recipe.
• Shallot: Adds a delicate sweetness and depth to the mostarda. You can substitute with a small red onion if you don’t have shallots on hand.
• Kosher Salt: Enhances the flavors and balances the sweetness from the apricots and sugar.
• Mustard Seeds: These little seeds are what give the mostarda its signature mustardy tang. You can use yellow or brown mustard seeds depending on what you have.
• White Wine Vinegar: Provides the necessary acidity to balance the sweetness of the apricots. If you don’t have white wine vinegar, apple cider vinegar would work too.
• Sugar: This adds the sweetness needed to turn this into a sticky, delicious sauce that coats the apricots perfectly.
• Dijon Mustard: A touch of Dijon brings extra tang and smoothness to the mix. Feel free to use grainy mustard for a bit more texture.
• Dried Turkish Apricots: These apricots are naturally sweet and slightly tart, giving the mostarda its fruit-forward flavor. Be sure to chop them finely so they blend well into the mixture.

Step-by-Step Directions

Step One – Heat olive oil in a small saucepan over medium heat. Add finely chopped shallot and a pinch of kosher salt. Cook for about 1 minute until the shallots soften and release their fragrance.

Step Two – Stir in mustard seeds and crushed red pepper flakes, cooking for another minute. Pour in the white wine vinegar and sugar. Stir frequently and bring to a simmer, ensuring the sugar dissolves, which should take about 3 minutes.

Step Three – Whisk in Dijon mustard and add 1 cup of the chopped apricots. Let it simmer, stirring regularly, for about 10 minutes, until the apricots become plump and the mixture starts to thicken into a jam-like consistency.

Step Four – Remove from heat and stir in the remaining apricots. Cover the pan and let it cool to room temperature. Store in airtight containers and refrigerate for up to 4 weeks. Serve at room temperature.

How to serve

• I love serving Giada’s Apricot Mostarda as a unique and flavorful addition to a cheese board. The sweet and tangy notes are the perfect complement to sharp cheeses like Parmigiano-Reggiano or creamy Brie.
• It’s also amazing spooned over grilled pork or roasted chicken—I’ve used it as a glaze, and it was a hit at a recent dinner party!
• I’ve even paired it with Giada Simple Wilted Greens for a vibrant side, and it’s absolutely delicious alongside Giada Roasted Squash Agrodolce for a cozy, comforting meal.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada’s Go-To Balsamic Vinaigrette Recipe
• Giada De Laurentiis Arugula Pesto
• Giada Bacon Onion Dip