dry red wine
Combine everything but water in a medium saucepan and bring to a simmer. Simmer to reduce to about ½ cup (~20 mins).
Dissolve the arrowroot in water. Stir into the wine mixture, and heat briefly until shiny, glossy, and lightly thickens. Set aside.
baguette, cut into ¼" slices (~16)
Black Ash Cheese Wheel sliced ¼" thick (~16)
pear, firm but ripe, cut into ⅓" slices (~16)
Preheat the oven to 350℉. Assemble the crostini by placing a slice of Miyoko’s Mt. Vesuvius Black Ash on top of a slice of baguette, then topping with pear.
Bake until hot (8-10 mins)
Drizzle each crostini with a teaspoon of the red wine glaze, and serve immediately.