Apricot, Mint, and Ricotta Tartine

For this recipe, I didn’t list any quantities because you can really make it what you want. Here is what I did for 2 servings.

Toast 4 slices of bread. While bread is toasting, slice 2 apricots in half, remove pit and slice into thick wedges. Chiffonade 2 mint leaves and set aside. Spread the ricotta onto the toasted bread and top with Maldon salt.

Place four apricot wedges on the ricotta and sprinkle with mint. Finish each tartine with a generous drizzle of honey and a sprinkle of Maldon salt and fresh cracked black pepper.