Place bread on an ungreased baking sheet. Bake at 350° for until toasted, 4-6 minutes. Cool.
Meanwhile, in a small saucepan, combine apricots, nectar and lemon peel. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Remove from the heat; cool to room temperature. Strain and discard liquid.
Combine cheese and preserves; spread over toasted bread. Top with apricot mixture. Sprinkle with almonds.
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