Endive-and-Apricot Tartines

By DreiFromBK

Ingredients

• Four 3/4-inch slices of a rustic or sourdough boule
• 1/4 cup pecans
• Extra-virgin olive oil, for brushing and drizzling
• 2 endives—halved lengthwise, cored and thinly sliced
• 2 teaspoons fresh lemon juice
• Salt
• 2 fresh apricots—halved, pitted and thinly sliced
• Shaved sheep-milk cheese, such as Manchego, and chopped marjoram, for garnish

Preparation

Step 1

Preheat the oven to 375°. Arrange the bread and pecans on a baking sheet. Brush the bread with some olive oil. Toast until the bread and pecans are golden, 8 to 10 minutes. Chop the pecans.

In a medium bowl, toss the endives with the lemon juice and season with salt. Let stand until slightly wilted, about 3 minutes. Add the apricots and pecans and toss. Top the bread slices with the endive salad and garnish with cheese and marjoram. Drizzle with olive oil and serve.