Leek, Pear and Goat Cheese Crostini with Prosciutto

On medium heat, melt butter and add leeks. Cook for a few minutes until they begin to turn translucent and soft. Add sugar, then the pear. Raise heat and cook until mixture is soft, mash-able and light golden brown.

Add mustard and vinegar, stir and let bubble for few minutes until liquid has cooked off. Set aside to cool.

Lay bread out. Spread a bit of goat cheese on each slice, then the pear/leek mixture, then top each with prosciutto and a few flecks of fresh thyme. Serve and enjoy!