Roasted Apricot Toast With Goat Cheese and Rosemary

Roasting apricots concentrates their flavor and softens their sharpness, making them a natural match for creamy goat cheese.

These crisp toasts work as a light lunch, starter, or savory-sweet snack.

Ingredients for 4 servings

• 8 small slices rustic bread, about 240 g
• 8 ripe but firm apricots, about 400 g
• 180 g soft goat cheese made with microbial or vegetarian rennet
• 30 g walnuts, roughly chopped
• 2 tablespoons honey
• 1 tablespoon olive oil
• 1 teaspoon finely chopped fresh rosemary
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper

Roast the apricots

Heat the oven to 200°C conventional or 180°C fan. Halve the apricots and remove the pits. Arrange them cut side up on a lined tray.

Brush with half the olive oil and sprinkle with salt, pepper, and half the rosemary. Roast for 12 to 15 minutes, until glossy and tender but still able to hold their shape.

Toast the bread

Brush the bread lightly with the remaining olive oil. Place it in the oven for 6 to 8 minutes, turning once, until crisp at the edges. Toasting prevents the fruit juices from making the base soggy.

Assemble the toasts

Spread goat cheese over the warm bread. Add two roasted apricot halves to each slice, then finish with chopped walnuts, the remaining rosemary, and a light honey drizzle.

Helpful tips

Use apricots that yield slightly when pressed but are not overly soft. Very ripe fruit can collapse during roasting. Assemble just before serving so the contrast between crisp bread and tender fruit remains clear.

For a less sweet version, reduce the honey to 1 tablespoon and add a little extra black pepper.

Conclusion

These roasted apricot toasts balance crisp bread, creamy cheese, warm fruit, walnuts, and rosemary. Serve them immediately while the bread is crunchy and the apricots are still warm.