Be prepared for this to jump down your throat.Gather Journal The Grapes of Wrath Crostini
“I want to put a tag of shame on the greedy bastards who are responsible for this,” said John Steinbeck of the passion and fury that inspired him to write 1939’s The Grapes of Wrath, a chronicle of the plight of the Joads, a family of refugees from Oklahoma’s Dust Bowl on a journey to the promised land of California at the height of the Depression. Steinbeck’s novel, a masterful act of protest exposing sharp class divides and social injustices, manages to feel just as relevant today. Our crostini, charred and topped with a mostarda of juicy grapes simmered into submission, is our own homage.
makes about 1½ cups
Toast mustard seeds in a dry, medium saucepan, swirling pan over medium heat until just fragrant, about 2 minutes. Add grapes, vinegar, sugar, shallot, mustard powder, ¼ tsp black pepper, and a generous pinch of salt. Bring to a simmer and cook, stirring occasionally, until grapes are starting to collapse and liquid is slightly thickened, about 40 minutes. Cool.
Serve over charred toast spread with cheese. Lightly dust with goji powder if using.
Note: Mostarda can keep refrigerated for 10 days.