These roasted apricot toasts balance caramelized fruit, creamy goat cheese and crisp sourdough.
They make an easy appetizer or light lunch, with enough acidity and rosemary to keep the honeyed topping fresh rather than overly sweet.
Heat the oven to 200°C. Halve and pit the apricots, then place them cut side up on a lined tray. Brush with 10 ml olive oil and sprinkle with the salt, pepper and half the rosemary.
Roast for 12 to 15 minutes. The edges should caramelize while the halves still hold their shape.
Brush the sourdough with the remaining oil. Add it to the oven for the final 6 to 8 minutes, turning once, until crisp at the edges.
Spread 22 to 23 g goat cheese over each warm toast. Top with one roasted apricot half, drizzle the honey evenly and finish with the remaining rosemary.
Use firm-ripe apricots: very soft fruit can collapse and soak the bread. Roast the fruit ahead if needed, but keep the toast, cheese and apricots separate until serving. For the best contrast, serve the toasts while the bread is warm and the cheese is cool.
Roasting concentrates the apricots without hiding their tartness. Combined at the last moment, the crisp bread, creamy cheese and fragrant topping stay clearly defined.