Pear + Proscuitto Crostini with Whipped Goat Cheese

Lay sliced baguette in a single layer on a large sheet pan.  Season with salt and pepper and brush with the olive oil.  If there is any left, reserve it for drizzling on top before serving.

Bake for 20-25 minutes until toasted.

While the crostini bakes, make the goat cheese spread.

Add room temperature goat cheese to a bowl along with the yogurt, 1 tablespoon of olive oil, lemon juice, and 1/4 teaspoon salt and pepper.

Whisk until well combined, adding a tablespoon or two of water if needed to get it going.  Note:  If the goat cheese is too hard to do this by hand (either because of the brand, or temperature), use a mini food processor.

When the crostini is toasted, spread each slice with the whipped goat cheese.  

Wrap one slice of pear at a time with 1/2 a piece of proscuitto and lay on top of the goat cheese.

Top with any reserved olive oil, a pinch of salt and pepper and lemon zest.

Serve.