Makes 12 servings, or 24 if sliced in half
Print recipe only here.
12 slices thinly cut, crusty Italian bread
3-4 tablespoons olive oil for brushing bread and apricots
6-8 firm, ripe apricots, split in half, and pitted
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup mascarpone cheese
12 slices prosciutto, about 1/3-1/2 pound
honey, for drizzling
1-2 sprigs of fresh rosemary
salt and freshly ground black pepper, to taste
1. Pre-heat grill to medium-high. Lightly brush bread slices with olive oil. Grill for 2 minutes, or until grill marks appear. Remove and set aside.
2. In a small bowl, toss apricot halves with remaining olive oil, salt, and pepper. Place cut side down on the grates and grill for 1- 1 1/2 minutes, until lightly marked and softened. Turn over and grill another 30 seconds. Transfer to a plate, and cut each half into 2-3 slices.
3. To assemble toasts: Spread 1 tablespoon mascarpone cheese on each grilled bread slice. Top with a slice of prosciutto, 3-4 slices of grilled apricot, a drizzle of honey, and some fresh rosemary. Lightly dust with salt and freshly ground black pepper. Serve.
- Recipe courtesy of Susan Russo