Ingredients

4 apricots, quartered, stones removed
1 cup cherry tomatoes, halved
8 slices sourdough bread
1 cup ricotta cheese
1 tablespoon olive oil, plus more for brushing
1 tablespoon white wine vinegar
Fresh mint to garnish
Pinch salt & pepper

Method   

Preheat the oven to 180°C on grill. Brush the bread with olive oil and grill until toasted. Transfer to a chopping board

Brush apricots with olive oil and season with salt and pepper. Heat a fry pan over medium heat and grill the apricots, cut side down for around 2 minutes. Transfer to a plate and allow to cool

In a medium bowl, toss the apricots with the tomatoes, vinegar and 1 tablespoon olive oil

Spread the ricotta on the grilled bread and spoon the apricot salad on top. Garnish with mint. Serve warm