Provolone and Mostarda Skewers

A simple yet flavorful appetizer combining the creamy sharpness of provolone with the sweet and spicy notes of mostarda. Mostarda originated in northern Italy, particularly in the regions of Lombardy and Emilia-Romagna, where it was traditionally made to preserve fruit through the winter by candying it and infusing it with mustard essence. Provolone has its roots in southern Italy, especially in Campania and Calabria, where cheesemakers perfected its smooth texture and distinctive tang. Together, they create a perfect balance of sweet, spicy, and savory flavors—ideal for pairing with wine and crusty bread. This recipe belongs to my book – Sip, Snack and Socialize. The Italian Aperitivo Experience.

In this book, I take you on a flavorful journey into the heart of aperitivo culture, from delicious recipes to tasty drinks. Many new recipes to discover!

PROVOLONE AND MOSTARDA SKEWERS

Total preparation time: 10 minutes                                                          Servings: 8 skewers

INGREDIENTS

200 g (7 oz) provolone cheese, cut into 2 cm (¾ inch) cubes
8 pieces of mostarda (such as candied mustard fruits, cut into small chunks)
8 small skewers

DIRECTIONS

1. Cut the provolone into cubes and the mostarda into bite-sized pieces.
2. Assemble the skewers. Thread each skewer with a cube of provolone, a piece of mostarda, and a green olive. Repeat for all skewers.
3. Arrange the skewers on a serving plate and enjoy as an appetizer or part of a cheese platter.
Wine suggested: Rose wine such as Cerasuolo d’Abruzzo. – Paola