Crostini with Pear and Fig Jam | Blue Flame Kitchen

Ingredients

• 1 firm ripe pear, peeled, cored and chopped
• 3/4 cup diced dried Mission figs
• 1/2 cup port
• 1/4 cup water
• 2 tbsp chopped crystallized ginger
• 1 tbsp granulated sugar
• 1/2 tsp rosemary, crumbled
• 1/4 cup finely chopped walnuts
• 36 whole wheat baguette slices, 3/8 inch thick
• Extra-virgin olive oil*
• 6 oz (175 g) cream cheese, softened
• 1 tbsp port
• 1/4 tsp rosemary, crumbled
• Coarsely chopped walnuts*