Makes 40 (Serves 10)
Preheat the oven to 400 degrees F. Lightly brush 1 side of each baguette slice with olive oil. Place the slices on a baking sheet and toast 5 to 7 minutes, or just until beginning to brown. Let cool.
Meanwhile, in a small bowl, combine the cream cheese and Gorgonzola cheese, stirring until well mixed.
In a small skillet over low heat, warm chopped pecans with sprays of ICBINB. Sprinkle with cinnamon and Splenda. Toast for about 3-5 minutes. Remove from heat and save for topping.
Spread the toasts with the cheese mixture. Top with the pear slices and chopped sweetened pecans. Sprinkle with the parsley and additional cinnamon.
Recipe inspired by Sandra Lee’s original recipe for Gorgonzola-Pear Toasts. Recipe can be found on www.foodnetwork.com.