This blues-y composition (made flowing with mozzarella) gets jazzy with inflections of bright semi-dried apricots and spicy pecans. You’ll be singing for more!
Preheat oven to 425°F.
Lightly toast bread (light setting on toaster) or about 1 to 2 minutes each side in the oven).
Mix blue cheese, apricots and pecans together. Set aside.
Place arugula on toast, top with mozzarella, and then with the blue mixture. Place in oven and toast until all cheese is melted, apricots are warm and pecans are slightly toasted; about 6 to 8 minutes. Adorn with extra apricots and/or pecans. Serve right away.