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Crostini with apricot chutney and melty cheese

For a simple gourmet aperitif with the typical taste of South Tyrol

These delicious crostini taste excellent with an aperitif and combine the acidic taste of the apricot chutney with the sweetness of the cheese.
75 min.


for 8 crostini and approx. 400 g of chutney

for the chutney
500 g Val Venosta apricots
3 fresh chili peppers
60 g onion
2 tbsp. olive oil extra virgin
½ tsp. curcuma powder
90 g sugar
90 ml apple vinegar
2 pinches of salt
2 thyme sprigs

120 g spicy melty cheese
16 baguette slices
Print recipe


Wash and dry apricots, remove the core and cut into small cubes. Wash chili peppers, remove the seeds, finely chop and put aside. Finely chop onion. Heat olive oil in a pot and gently fry onion over low heat for 3 minutes, stirring now and then. Add chili peppers and curcuma powder and fry for another 2 minutes. Add sugar and let caramelize over medium heat, stirring now and then.
Add apricot pieces to the caramelized sugar and cook over medium-high heat for a few minutes. Then add vinegar, salt and previously washed thyme sprigs.
Boil the chutney without cover gently over low heat for about 30-35 minutes until it has a creamy consistency, stirring now and then.
Remove the thyme sprigs and pour into sterile preserving jars. Close the jars and place them with the cover down. Then wait for a few minutes before turning them.
Cut cheese into thin slices.
Distribute the bread slices in a pan. Put 2 teaspoons of apricot chutney and a few cheese slices on 8 bread slices. Turn on the heat and toast over medium-high heat with cover for a few minutes until the cheese starts melting and the bread is toasted. Cover with the empty bread slices and serve.
If you fill the chutney hot into sterile jars, you can store them for at least a few months in a cool, dry place. Once opened, you have to keep the chutney in the fridge. The apricot chutney also tastes delicious with a cheese platter.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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