Best Appetizer Ever: Prosciutto, Pear , & Cambozola Bruschetta

When we used to live in Eugene, I would take a few cooking lessons at Cooks, Pots & Tabletops.  The owners Kathy and Keith are a charming couple who really put a lot of thought into their store and have a wide variety of quality chefs and instructors from around the country that come to teach cooking sessions. Some of my favorite classes to take were the ones put on by Denise Marshall,  who owns The Last Bite Cooking School in Eagle Point, Oregon. I was fortunate enough to take 2 classes from her and everything she prepared, was simple but oh so delicious. I hope someday I can take a class or culinary weekend from her down in Eagle Point (hint, hint, hubster...) One evening she did a whole class on pears and that is where I learned this gem of a recipe. Every time I make these they are a huge hit. Which for me, means there are never any left, no matter how many you make and people are literally licking their fingers! To make these vegetarian, just leave off the prosciutto, they will still be amazing!

The ingredient that ties the whole appetizer together is the balsamic reduction. Do not leave it out!!! To save yourself the step of the balsamic reduction, I would suggest investing in a bottle of Napa Valley Naturals Organic Balsamic Vinegar. This Balsamic is only 4% acidity, and so sweet enough to serve by itself without a reduction. We go through a lot of this in our house, as a dip for bread and drizzled over pizza. Otherwise, just follow the steps for the balsamic reduction and keep it on hand in a squeeze bottle. You won't be sorry, this stuff is like candy.

Napa Valley Naturals Grand Reserve Balsamic Vinegar

Don't think you have to wait to entertain to make these, I often will just serve these for dinner with a salad. This dish is also super wine friendly and would pair well with many reds and whites. I would suggest a fruit forward Cabernet or a Pinot Grigio.

Prosciutto, Pear, & Cambozola Bruschetta
Serves 6 as an appetizer

1 Cup good balsamic vinegar (6% acidity)
6 slices country style or french bread cut about 1/2 inch thick
12 slices prosciutto (domestic is fine to use in this case)
1 wedge Cambozola cheese cut into 12 slices (about 8 ozs)
1 Pear, cut in half, cored, and cut into 1/4 inch slices

Note about ingredients:
Make sure your pair is ripe, but still a little firm. I like to use a D'anjou pear for this recipe, but have also had success using Bosc. Bartletts can be a little too grainy for this recipe. Cambozola cheese is a hybrid cheese that is half camembert, half gorgonzola. I have found the best prices on Cambozola at Trader Joe's and Costco.
Place the balsamic vinegar in a small saucepan over medium heat and reduce down to a 1/4 cup. Take off heat and cool completely. Put into a squeeze bottle or small bowl until ready to use. If you are using the Napa Valley Naturals Balsamic, SKIP THIS STEP!

Preheat oven to 400 degrees.

Place bread slices on a baking sheet and bake for 5 minutes or until lightly toasted.  Cut each toasted bread slice in half (to make 12 brushcetta.) This step can be done ahead of time and the rest assembled when the guests arrive. Place one slice of prosciutto on each half, folding to fit. Top the prosciutto with a slice of Cambozola and top the Cambozola with 2 slices of pear. Place back on baking sheet and bake in oven just until cheese melts and prosciutto begins to crisp, about 4-5 minutes.  Remove from oven, and drizzle with 3-4 drops of the balsamic reduction. Serve immediately and let the finger licking begin!