Endive and Apricot Tartines
Four ¾ inch slices of a rustic or sourdough boule
¼ cup pecans
Extra virgin olive oil, for brushing and drizzling
2 endives-halved lengthwise, cored and thinly sliced
2 teaspoons fresh lemon juice
2 fresh apricots-halved, pitted and thinly sliced
1. Pre-heat the oven to 375 degrees. Place bread and pecans on baking sheet, brush bread with olive oil and toast until both bread and pecans are golden (about 8-10 minutes).
2. Chop pecans.
3. In a bowl, toss endives with lemon juice and season with salt. Add the apricots and pecans, toss. Top the bread slices with endive, apricots and pecans and garnish with shaved manchego. Drizzle with olive oil and serve.
Wine suggestion: Rose, Tempranillo
Recipe adapted from Food & Wine’s Endive and Apricot Tartines.