- Heat oven to 200°C with the grill setting on.
- Halve the apricots and remove stone. Place them on a baking tray, cut side facing upwards and sprinkle with sugar. Place the tray a bit above the center height and let the apricots glaze and roast until bubbly and coloured. Remove from oven and let cool completely.
- Cut twelve 2 cm slices from the baguette and arrange on baking tray. Scatter the pecans on to the tray as well. Roast in the oven for 5 minutes or until crispy.
- Spoon the cream cheese and cream into a mixing bowl and finely grate the Le Gruyère AOP into the mix. Season with salt, white pepper and honey, mix well.
- Spoon Le Gruyère AOP spread onto the crispy bread slices, make a small indentation with the back of a spoon and then carefully place a riasted apricot on top. Spoon any jammy juice from the tray on the crostinis. Finish with a pecan nut and serve.
 
            | Crostinis 12 crostinis, serves 6 | |
|---|---|
| 6 | apricots | 
| 3 tbsp | sugar | 
| 100 g | cream cheese | 
| 2 tbsp | fresh cream | 
| 100 g | Le Gruyère AOP | 
| pinch of salt, pinch of ground white pepper | |
| 1 tsp | honey | 
| handful on pecan nuts | |
| wheat baguette | |
 
     
                     
                     
                     
                     
                     
                     
                     
                     
                     
                     
 
 
 
 
 
 
