An antipasto platter is a quick, easy, and attractive way to feed a group, because most of the elements—cured meats, cheese, olives, breadsticks—are store-bought. To add a special touch, though, most Italians personalize the spread by including something homemade, like spiced nuts, marinated olives, or a sweet-savory fruit condiment known as mostarda. In Italy it's common to make condiments like this in large batches and preserve them for a longer shelf life, but even in the fridge, the tangy, spicy blend of dried fruit and mustard lasts for a month or so. It's fantastic with roast pork or even on yogurt. Spread the mostarda on crostini or a ham and Brie sandwich; its sharp Ô¨Çavor cuts through the fattiness.