Endive-and-Apricot Tartines

Preheat the oven to 375°. Arrange the bread and pecans on a baking sheet. Brush the bread with some olive oil. Toast until the bread and pecans are golden, 8 to 10 minutes. Chop the pecans.

In a medium bowl, toss the endives with the lemon juice and season with salt. Let stand until slightly wilted, about 3 minutes. Add the apricots and pecans and toss. Top the bread slices with the endive salad and garnish with cheese and marjoram. Drizzle with olive oil and serve.