Wash apricots thoroughly and pat dry. Slices apricot around the seam using a knife.Then, twist the fruit open and gently pick the pit out of the fruit. Drizzle with olive oil lightly, season with salt and pepper. Mix with your hands to coat each pieces evenly.
Grill on high heat cut side down for about 5 minutes, until the grill marks are well seen. Don’t be tempted to move the fruit on the grill, once it is cooked, it will release itself easily. Then turn and grill on the other side for another 3 minutes. The fruit has to soften and you will see juices concentrated where the pit used to be. But apricots have to remain still a little firm and not too mushy, find the balance.
Brush crostini with olive oil and grill for few minutes on each side, until the grill marks are well seen. While crostini are still warm, spread goat cheese mixture on top. Then place two slices of prosciutto, grilled apricot (sliced in half) and basil leaf. Drizzle crostini with extra-virgin olive oil and good quality aged balsamic vinegar. Finish off with freshly ground black pepper and serve!
