Quick Sautéed Apricot Toasts with Goat Cheese, Cucumber, and Cumin Pistachio

Instructions

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   1. Heat a large skillet over medium heat for 1 minute. Add half of the olive oil and toast the bread slices for 1 to 2 minutes per side until golden and crisp. If you prefer using an oven or toaster, toast the bread at 400°F / 200°C until lightly golden.

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   2. In a small bowl, mix the goat cheese with 1 teaspoon of the lemon juice, a pinch of salt, and some black pepper until spreadable.

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   3. In the same skillet over medium heat, add the remaining olive oil, the chopped pistachios, and the ground cumin. Toast for 30 seconds, stirring constantly, until fragrant. Transfer the pistachios to a plate so they do not burn.

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   4. Place the apricot wedges in the hot skillet and cook for 1 to 2 minutes, stirring gently. Add the honey and the remaining lemon juice, then cook 30 seconds more until the apricots are glossy and just tender.

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   5. Spread each toast with the goat cheese mixture. Top with the diced cucumber, then the sautéed apricots, and finally the toasted cumin pistachios.

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   6. Finish with the chopped mint, an extra pinch of salt, and black pepper to taste. Serve immediately.