Bruschetta with Dry-Cured Ham, Pears, and Parmigiano-Reggiano

• Twelve somewhat stale, 1/2-inch-thick slices French or Italian bread
• 2 medium garlic cloves, each halved lengthwise
• 1/4 cup toasted almond oil, walnut oil, or pecan oil (see Notes)
• 2 ripe Bartlett pears, cored and thinly sliced
• 3 ounces prosciutto crudo or jamon serrano, thinly sliced and then cut into 12 small pieces, each about 1/4 ounce
• 2 ounces Parmigiano-Reggiano (see Notes), shaved into thin strips with a vegetable peeler
• 6 tablespoons honey

1. Set the rack in the oven so that its 4 to 6 inches from the heat source and preheat the broiler.
2. Rub one side of each bread slice with the cut side of one of the garlic cloves.
3. Dont press down and tear the bread; rather, lightly rub the garlic onto the bread so that its oils get into the crumb.
4. Youll notice that the garlic slivers begin to wear down as you rub them on the bread, so use a new one when each gets a little long in the tooth.
5. Drizzle the garlicky side of each bread slice with 1 teaspoon oil.
6. Lay the slices, oil side up, on a large baking sheet or the broiler rack.
7. Toast under the broiler until lightly brown and crunchy, 2 or 3 minutes.
8. Remove the baking sheet or broiler tray from the broiler.
9. Place a few pear slices on each piece of bread; top with a prosciutto slice, draping it over the fruit.
10. Sprinkle some shaved Parmigiano-Reggiano over each piece, then drizzle each bread slice with 1 1/2 teaspoons honey.
11. Optional.
12. Return the sheet or tray to the broiler and continue broiling just until the cheese melts, no more than 1 minute.
13. Dont let the cheese brown-just let it soften and run a bit.
14. Remove the tray or sheet from the oven and transfer the bruschette to a wire rack to cool for a minute or so (if you leave them on the tray or sheet, they can get soft and gummy from condensing steam underneath).

twelve somewhat stale, garlic, almond oil, bartlett, jamon serrano, notes, honey

Taken from www.cookstr.com/recipes/bruschetta-with-dry-cured-ham-pears-and-parmigiano-reggiano (may not work)