Bruschetta with rosemary-fried apricot, sheep cheese & iberico ham

What goes in

• 2 tbsp olive oil
• 2 sprigs fresh rosemary
• 2 cloves garlic
• 2 ripe apricots
• 1 tbsp butter
• 4 slices rustic bread
• 100 g young sheep cheese
• 60 g Iberico ham

How to do it

1. 01

   Heat the olive oil in a pan over medium heat and add the rosemary sprigs, letting them infuse for about a minute.

2. 02

   Slice the garlic cloves in half and add them to the pan, stirring with the rosemary.

3. 03

   Cut the apricots into wedges and add them to the pan.

4. 04

   Add the butter and fry everything together for about 10 minutes total, until the apricots are soft.

5. 05

   Meanwhile, toast the bread slices.

6. 06

   Slice the sheep cheese thinly and arrange the slices on the toasted bread.

7. 07

   Spoon the cooked apricot wedges on top of the cheese.

8. 08

   Finish with slices of Iberico ham on top and serve.