John Taus, chef at Snackbar in Philadelphia, sent us a recipe for his fig mostarda.  The sweet and tangy mostarda is typically paired with Rogue Creamery Smokey Blue Cheese at the restaurant, but Chef Taus told us the mostarda would also work perfectly as a condiment on any type of prosciutto sandwich.

Snackbar tweets its specials each day, so follow them on Twitter and see what Chef Taus has cooking up.

Ingredients

one pint dry figs, stems removed
1/2 cup sherry vinegar
1/4 cup sugar
1/2 cup whole grain mustard, preferably Maille brand
Salt to taste

Directions

Put dry figs in small pot with sherry and sugar.
Bring to a boil and reduce heat to a simmer.
Reduce cooking liquid to a syrup consistency.
Place fig mixture in a blender and blend on high until completely smooth.
Use water to thin out the consistency of the purree in order to make it spreadable.
Remove mixture from blender and whisk in mustard. Season with salt to taste. Adjust mustard and sherry to your personal liking.

Snackbar
253 S. 20th Street Philadelphia, PA 19103 (Google Map)