Bruschetta with cottage cheese cream and grilled apricots | Light summer appetizer

In a bowl, whip the cottage cheese with a fork or hand mixer together with a tablespoon of extra virgin olive oil, a pinch of sea salt, and freshly ground black pepper until you get a silky cream.

Wash, halve, and pit the apricots.

Heat a grill pan over medium heat. Drizzle the apricot halves with honey and the remaining olive oil, then grill cut-side down for 2-3 minutes until caramelised grill marks appear.