Tart with Carob Rusks, Anthotyro Cheese, Roasted Pears and Prosciutto

Ingredients

• 250 g Soft Sfakian Carob Mini Rusks
• A little water
• 80 g extra virgin olive oil
• A few fresh rosemary leaves, finely chopped
• 300 g anthotyro cheese
• 200 g yogurt
• Salt and freshly ground white pepper
• 5 pears
• 2–3 tbsp honey
• 2–3 tbsp balsamic vinegar
• 1–2 tbsp extra virgin olive oil
• 20 g pine nuts
• 2–3 sprigs fresh rosemary
• Prosciutto crudo, for serving