Apricot, Le Gruyère AOP spread and pecans on crostini

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

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.