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1
Set the rack in the oven so that its 4 to 6 inches from the heat source and preheat the broiler.
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2
Rub one side of each bread slice with the cut side of one of the garlic cloves.
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3
Dont press down and tear the bread; rather, lightly rub the garlic onto the bread so that its oils get into the crumb.
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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.
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5
Drizzle the garlicky side of each bread slice with 1 teaspoon oil.
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6
Lay the slices, oil side up, on a large baking sheet or the broiler rack.
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7
Toast under the broiler until lightly brown and crunchy, 2 or 3 minutes.
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8
Remove the baking sheet or broiler tray from the broiler.
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9
Place a few pear slices on each piece of bread; top with a prosciutto slice, draping it over the fruit.
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10
Sprinkle some shaved Parmigiano-Reggiano over each piece, then drizzle each bread slice with 1 1/2 teaspoons honey.
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11
Optional.
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12
Return the sheet or tray to the broiler and continue broiling just until the cheese melts, no more than 1 minute.
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13
Dont let the cheese brown-just let it soften and run a bit.
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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).
