Drizzle some oil in a skillet, and place the apricots cut-side down into the pan. Cook until tender and they have started to caramelize.

As they cook, add some fresh rosemary to the pan for flavor. No need to chop, you'll be removing before serving.

Meanwhile, in a separate pan, caramelize the shallots in olive oil, watching closely to ensure they do not burn. Remove from the heat and put into a bowl and set aside.

Prepare the bread. Butter one (or both) sides of the bread and fry or place on a grill. We used a panini maker.

Remove to a board when the bread is toasted and golden brown.

Prepare the ricotta cheese mixture. Add a little lemon juice and lemon zest from one lemon and whip the ricotta until fairly smooth.

Spread a nice thick layer on each toast, and add a little salt and pepper.

Layer the caramelized apricots on each toast. Then add the caramelized shallots.

Drizzle with a little hot honey and serve immediately.