Crostini with apricot jam are a refined starter or nibble that brings together the sweetness of the fruit and the savour of fresh cheese. Simple yet elegant, this preparation is Italian cooking in a nutshell: a few good ingredients, combined with balance and respect for their original flavours.
Organic apricot jam, velvety in texture and deep in flavour without ever cloying, meets the freshness of the cream cheese beautifully, creating a contrast that delights the palate. These crostini are ideal for an aperitivo, a buffet or a light starter, especially in spring and summer when you want something fresh and quick.
The versatility of this pairing lets you play with different textures and aromas, making every mouthful a complete experience. Read more about the tradition of finger food in Italian cooking and about artisan preserves on the Slow Food website.
The apricot, the lead of this jam, has an old history rooted in China, from where it travelled along the Silk Road to the Mediterranean. In Italy, particularly in southern regions such as Campania and Sicily, the apricot finds its ideal home, developing intense aromas and juicy flesh.
The tradition of fruit preserves in Italy goes back centuries, with recipes handed down from one generation to the next and changing from region to region. Apricot jam in particular is a classic of Veneto and Trentino cooking, where it is often paired with local cheeses in both sweet and savoury preparations. To explore the history of this fruit, see the Wikipedia page on apricots.
Ingredients
- 200 g Organic Apricot Jam
- 8 slices of country bread
- 150 g soft cream cheese
- 2 tbsp pine nuts
- Fresh mint leaves
- Freshly ground black pepper
Method
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Step 1
Lightly toast the slices of country bread in the oven or in a non-stick pan until crisp but not too dark. -
Step 2
Let the bread cool for a few minutes, then spread an even layer of cream cheese over each slice. -
Step 3
Add a spoonful of apricot jam to the centre of each crostino, spreading it gently. -
Step 4
Finish with a scattering of pine nuts, a few leaves of fresh mint and a grind of black pepper. -
Step 5
Serve at once to keep the bread crisp, or keep in the fridge for no more than an hour before serving.
Wine and Beer Pairings
Aperitivo crostini: bread, cream cheese, jam, pine nuts and mint. The mouthful is small and soon gone, so the wine should not accompany, it should refresh — and since fresh cheese leaves a milky coating, its main job is to clean the mouth between one crostino and the next.
The Sparkling Wine We Recommend
Metodo Classico Extra Brut Solera — Solera is an ageing method that blends different vintages: the result is a sparkling wine with more complexity than usual, with notes of bread crust and dried fruit that get on well with the toasted pine nut. The extra brut dosage keeps it dry in front of the jam, and the carbonation does the work on the cheese. Serve at 8–10 °C.
The White of the Apricot
Traminer Aromatico — Italo Cescon — Traminer carries yellow-fleshed fruit and a sweet spice in its scent, and with apricot that is the same note: here the pairing works by agreement, the wine repeating what is on the plate. Its softness goes along with the jam, and the mint finds an ally rather than an obstacle in the grape's aromatics. Serve at 12 °C.
Craft Beer as an Alternative
Witty Weizen Beer — birra di frumento — A Weizen brings banana and clove from the yeast: two notes that work on cooked fruit like a dessert spice. The wheat gives a roundness that goes with the cream cheese, and the carbonation carries it away. Serve at 5–6 °C.
Want to know more about the style? wheat beers
Serve It With
For a fuller spread, pair the crostini with a selection of yeast-free crackers. We particularly suggest the Yeast-Free Crackers with Rosemary for the aromatic edge that goes well with the cheese, or the Selection of 5 assorted yeast-free crackers to offer your guests a variety of textures and flavours.
Variations and Tips
- Replace the cream cheese with robiola or stracchino for a bolder flavour
- Use toasted flaked almonds instead of the pine nuts for a sharper crunch
- Try the gourmet version with a dusting of ground cinnamon over the jam
- For visual effect, use goat's cheese for a more aromatic, distinctive flavour
Frequently Asked Questions
Can I make the crostini in advance?
It is best to make the crostini no more than an hour before serving, to keep the bread crisp. You can, however, prepare all the ingredients separately and assemble them at the last moment.
What other cheese can I use?
Besides soft cream cheeses, you can use cow's milk ricotta, a Philadelphia-style cheese, or even finely grated aged goat's cheese.
Can the jam be replaced with other fruit preserves?
Certainly: try fig, peach or mixed berry jam, always keeping the balance between sweet and savoury.
