CII: Blue Cheese and Pear Crostini

2 redskin Barlett or Anjou pears
1 T fresh lemon juice
1 T fresh parsley, minced
2 oz sharp crumbly blue cheese
1 1/2 T olive oil
freshly ground black pepper
1 12" baguette, cut into 1/2" thick rounds
8 oz mascarpone cheese
1/4 c walnuts, finely chopped (preferably toasted)

Rinse the pears but do not peel them. Cut them into small dice and place in a small bowl.
Sprinkle the pears with the lemon juice and toss. Add the parsley, blue cheese and oil, and toss gently and thoroughly. Season to taste with freshly ground black pepper, and set aside.
Preheat the broiler.
Arrange the bread slices in a single layer on a baking sheet, and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
Spread each toast round with a teaspoon of the mascarpone cheese. Top with a generous tablespoon of the diced pear mixture, mounding it high and pressing in on it. Finish each one wiht a sprinkling of walnuts and serve.