Ham and cheese focaccia with apricot mostarda

Prep 15 min
Total 20 min
Makes 4 Servings



1/4 cup
2 tbsp
1/8 tsp
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.

Storage Tip:

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


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