Walnut Bread Crostini With Sauteed Pear, Prosciutto, Gorgonzola Cheese And A Balsamic-Port Reduction Recipe

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2 ounces gorgonzola cheese

1 loaf walnut bread, sliced into 1/4-inch thick slices and then cut into bite size squares

1 pear, peeled, cored, cut into 1/4's and then sliced into ?-inch slices

2 tablespoons balsamic vinegar

Salt and pepper

1/2 cup port wine

2 tablespoons olive oil, plus extra for brushing bread

4 thin slices prosciutto

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