Makes 12.

• 1 ripe pear

• 2 tbsp. unsalted butter

1 slice of fresh ginger, 1 1/4 in. thick

• 1/4 tsp. crushed red pepper

• Olive oil

1 garlic clove, whole but bruised

• Kosher salt

12 slices baguette, each 1/2 in. thick

• Orange marmalade

• 1 (4 oz.) ball burrata

• 6 thin slices prosciutto


To caramelize: Quarter pear the long way and cut out the core. (Leave skin on.) Cut crosswise into thin slices. Heat butter in a nonstick skillet over medium heat. Add pear slices, ginger and red pepper. Cook until pears are caramel-brown, about 10 minutes. Discard ginger.

To crisp: Set a large heavy skillet over medium heat. Add enough oil to coat the pan. Add garlic and a pinch of salt. When garlic begins to sizzle, add bread (in batches, if need be) and toast until golden brown, about 2 minutes per side. Discard garlic. Drain toasted bread on paper towels.

To build: Spread each slice of toasted bread with a thin layer of marmalade. Spread each with burrata. Top with a wisp of prosciutto, then a few slices of caramelized pear. Nutrition information per each "bite":

Calories 116 Fat 7 g Sodium 120 mg

Carbohydrates 10 g Saturated fat 3 g Calcium 66 mg

Protein 4 g Cholesterol 15 mg Dietary fiber 1 g

Diabetic exchanges per serving: ½ other carb, ½ medium-fat meat, 1 fat.