INGREDIENTS
2 slices sourdough
1 garlic clove, confit or raw
Olive oil
250g stracciatella curd
12 wild capers in vinegar
Watermelon rind pickle
500g watermelon rind, with a little of the pink flesh still on
50g sea salt
500ml water
Pickling syrup
500g raw sugar
300ml cider vinegar
300ml water
1cm piece of ginger thinly sliced, and julienned
1 tsp mustard powder
1 tsp yellow mustard seeds
METHOD
1. For the watermelon rind, make a 10% brine with the salt and water, then cut the rind into strips of about 4 x 1cm. Soak the watermelon rind overnight in the brine in the refrigerator.
2. The next day, drain the rind, put in a saucepan, cover with cold water and simmer for about 30–40 minutes until the skin is easily pierced all the way through but still holding its shape.
3. Meanwhile, make the pickling syrup by putting all the ingredients in a saucepan, bringing to a simmer and cooking for 10 minutes. Add the drained watermelon rind and slow-boil until completely translucent – about 30 minutes.
4. Pour into a sterilised jar and cover with liquid. Once cooled, strain out the rind and boil the syrup down for another 20–30 minutes until syrupy and pour back over to cool, before refrigerating. It needs at least 2 weeks to mature and develop flavour.
5. On a grill or in a hot chargrill pan over medium heat, give the bread a good crust and char. Cut the garlic clove in half and rub or smear it onto one side of each toast and brush with olive oil. Cut the toasts in half and trim the ends if they are a bit too crunchy.
6. Divide and spoon the cheese evenly between each toast – if it’s falling over the sides a little, this is okay. Dice the mostarda into small pieces and scatter over the cheese, adding a small drizzle of the syrup and mustard seeds too. Dot the cheese with 3 capers (depending on size) per toast and finish with olive oil, a pinch of sea salt flakes and freshly ground black pepper.