What I will give you is the process, but if you want the full recipe check out Susan's recipe over at Food Blogga.
Grilled Apricot Toasts with Prosciutto and Mascarpone Cheese
Fresh Rosemary (my grocery store was out of Rosemary, so I used thyme. Still great)
Brush slices of crusty bread with olive oil, grill until golden brown, flip, repeat. Set aside. Cut apricots in half, brush with olive oil and place cut side down on the grill. Cook until grill marks appear, about 3 minutes. Flip and cook for a minute or two, just to help the fruit warm all the way through. When done, cut each half into four wedges.
Assembly: On each piece of toast spread a layer of mascarpone, then place a slice of prosciutto, (I put mine on the grill pan for a few seconds to bring it to room temperature.) drizzle with honey, and top with a little rosemary (or thyme in my case). These are great warm or room temperature.
Tip: Use a grill pan, these are fast, and then you don't have to heat up your grill.
Thank Susan for the recipe - what a great balance of flavors and textures!