Cut baguette into 1/4-inch-thick slices. Brush olive oil on both sides and place on a baking sheet.In a bowl, mix all ingredients together.In a Dutch oven, bring all ingredients, except the pears, to a simmer over medium heat and simmer for 5 minutes.
Gently place the pears in the poaching liquid and simmer for 15 to 20 minutes. Turn off heat and let pears cool down in the liquid.Spread ricotta spread onto the crostini. Place a few slices of the pear onto the cheese. Drizzle with olive oil and garnish with a slice of the prosciutto.
small breads, cheezs, fruits, & cured meats see ed.
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