Toast the pine nuts in a pan until golden and fragrant.
Preheat oven to 425F. Halve the apricots and remove the pits. Place them in a baking pan and drizzle with oil. Roast for 7-10min, or until softened.
Slice bread to 1/2” thick pieces. Brush with olive oil and grill on both sides.
Layer prosciutto and cooked apricots onto grilled bread. Sprinkle on toasted pine nuts and micro arugula. Finish with a drizzle of olive oil.