Ham and cheese focaccia with apricot mostarda


  • Prep Time15 mins
  • Total Time20 mins
  • Makes4 Servings
Ham and cheese focaccia with apricot mostarda

Ham and cheese focaccia with apricot mostarda.
Photo, Roberto Caruso.

Chatelaine Triple Tested


  • 1/4 cup honey

  • 2 tbsp dry mustard powder

  • 1/8 tsp salt

  • 1 cup dried apricots, halved

  • 1 cup dried figs, halved

  • 1/4 cup dried cherries, or cranberries

  • 1/4 cup sultana raisins

  • 8 thin slices focaccia bread

  • 3 tbsp Dijon mayonnaise, (Dijonnaise)

  • 250 g thinly sliced Black Forest ham

  • 4 slices fontina cheese, about 20 g each


  • Combine honey with mustard, salt and 1/4 cup water in a saucepan and set over high. Bring to a boil, then stir in dried fruits. Cook until fruit is slightly softened, about 2 min. Remove from heat and cool slightly.

  • Spread foccacia slices with Dijonnaise. Layer ham and fontina on 4 slices of foccacia. Top each with mostarda and sandwich with remaining foccacia.

Nutrition (per serving)

Calories 538, Protein 25g, Carbohydrates 81g, Fat 13g, Fibre 7g, Sodium 1656mg.

Storage Tip:

Mostarda will keep well in the fridge for up to 1 week. Reheat on stovetop, or microwave for 1 min.