1/2 Pound Thinly Sliced Prosciutto, Cut into Two Inch Squares
1/2 Pound Brie, Cut into Thin Wedges
2 Pears, Core, Quartered and Cut Lengthwise in Thin Slices
3 Tablespoons Midtown Olive Oil Roasted Walnut Oil
Cut the baguette into thin slices across. Cover each piece of baguette with a piece of proscuitto, a piece of pear and a wedge of the brie. Toast under a broiler or in a toaster oven until the cheese is golden brown. Remove and drizzle with walnut oil. Serve hot.
Serves 6 to 8 as an appetizer.