Pear, Stilton, and Prosciutto Bruschetta

• 2 ripe pears, such as Bosc, about 3/4 pound total
• 1 teaspoon fresh lemon juice
• extra-virgin olive oil
• 1 baguette, cut into 20 slices
• 4 thin slices prosciutto
• 1 cup ricotta cheese
• 13 cup crumbled Stilton cheese
• 3 tablespoons honey

1. Peel, quarter, and core the pears.
2. Toss them with the lemon juice in a medium bowl, then lightly brush all sides of each piece with oil.
3. Brush one side of each baguette slice with oil.
4. Grill the pears on medium heat, with the lid closed as much as possible, turning occasionally, until crisp-tender, about 8 to 10 minutes.
5. Remove from grill and cut each quarter into about eight slices.
6. Grill the baguette slices and the prosciutto over direct medium heat with the lid open about 1 to 2 minutes, until the bread is lightly toasted on one side and the prosciutto is crisp.
7. Remove from the grill and chop the prosciutto.
8. Combine the cheeses in a small bowl, spread about 1 tablespoon of the mixture on the grilled side of each baguette slice.
9. Place about 3 slices of pear on top of the cheese and top with some chopped grilled prosciutto, then drizzle with a small amount of honey.

total, lemon juice, extravirgin olive oil, baguette, thin slices prosciutto, ricotta cheese, stilton cheese, honey

Taken from www.food.com/recipe/pear-stilton-and-prosciutto-bruschetta-505878 (may not work)