Endive and Apricot Brochettes

4 – ½ inch slices of Rustic Sourdough or Brochette Bread

1/ C Pecans

Olive oil for brushing Brochettes

2 heads endive, halved and thinly sliced

2 tsp lemon juice

Salt

2 apricots, fresh, halved and pitted. Thin slice

Manchego cheese

Marjoram chopped for garnish

Preheat oven to 350 F. Arrange Bread and pecans on baking sheet. Brush the bread with olive oil. Toast 8-10 minutes. Toss the endive with the lemon juice and salt. Let stand 3-4 minutes. Add the apricots and pecans and toss. Top the bread slices with the mix, then garnish with cheese and marjoram. Drizzle top with olive oil and serve.