During our trip to Italy in the Fall, I fell in love with the pairing of Parma Ham, a specific type of prosciutto, and buffalo mozzarella. Consequently, since this trip, every time I am in the neighborhood of Eataly, I can’t resist stopping in to get some of each. The last time I did this, I ended up buying too much parma ham, and chose to use the left overs for a brunch crostini. To make, I used toasted baguette slices and topped them with ricotta, the Parma Ham, sliced pears, a pinch of Maldon salt, and a drizzle of olive oil and honey. The result was a simple dish full of flavor and a perfect balance between savory and sweet. Next time, I will be buying extra Parma Ham on purpose.