Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction

• 1 loaf walnut bread, sliced into 1/4-inch thick slices and then cut into bite size squares
• 2 tablespoons olive oil, plus extra for brushing bread
• 1 pear, peeled, cored, cut into 1/4's and then sliced into ?-inch slices
• Salt and pepper
• 2 tablespoons balsamic vinegar
• 1/2 cup port wine
• 4 thin slices prosciutto
• 2 ounces gorgonzola cheese

1. Preheat the oven to 400 degrees F. Place the bread on a cookie sheet, brush with olive oil and bake until lightly golden brown.
2. In a saute pan on medium heat, saute the pears in olive oil for 1 minute just to soften them.
3. Season the pears with salt and pepper.
4. Set aside.
5. In a small saucepan or skillet on medium-high heat reduce the vinegar and port to 1/4 of its original volume.
6. Pour into a small bowl and let cool.
7. It will thicken as it cools.
8. Place a piece of prosciutto on the walnut toasts, then a small piece of cheese, top with pear and then drizzle the vinegar-port reduction over the top.

bread, olive oil, pear, salt, balsamic vinegar, port wine, thin slices prosciutto, gorgonzola cheese

Taken from www.foodnetwork.com/recipes/walnut-bread-crostini-with-sauteed-pear-prosciutto-gorgonzola-cheese-and-a-balsamic-port-reduction-recipe.html (may not work)