Cut off two slices from a hearty mixed rye bread and toast the bread either in a toaster or on a pan without adding fat.
For the fruity spread, roughly chop the almonds in a food processor then mix with the apricot jam. Spread the almond-apricot spread on the bread.
Cut the Saint Agur into thin slices and place on the bread. Sprinkle the Saint Agur bread with some freshly cut cress.