Grilled Pear, Prosciutto and Boursin Appetizer

Ingredients
2 pears, cored, peeled, sliced and dipped in 2 tbsp dry white wine (original recipe asked for orange juice)
1 frozen puff pastry sheet, thawed
Flour for dusting
1 tbsp unsalted butter, melted
5-6 oz Boursin cheese softened (I used Garlic and Fine Herbs) (can substitute with goat cheese, blue cheese or a combination of both)
2 tbsp honey
1 packed cup baby arugula
6 slices prosciutto di parma (next time I would toast it slightly)
Freshly ground pepper
Method
Preheat the oven to 400 degrees F.

Heat a cast iron grill or griddle on high. Pat pear slices (previously dipped in white wine or orange juice) dry and place on the grill on high or medium-high heat. Grill on each side about 2-3 minutes until lightly charred. I just used my panini maker to grill both sides at the same time. Remove the pear slices from heat and set aside. Place the thawed puff pastry sheet on a lightly floured working surface. Dust the top of the pastry with a little more flour then brush with the melted butter. With a knife, divide the puff pastry into 6 squares equal in size (I made 9 squares). Since I did not want it to puff up too much, I pricked it all over with a fork.

With the remaining melted butter, grease a baking sheet. Carefully transfer the puff pastry squares to the baking sheet.
Mash up the cheese till soft and portion the cheese equally on top of the puff pastry squares and add 2 slices of the grilled pears. If you have extra left over, go ahead and use them up too!
Place the baking sheet into the 400 F degree heated-oven for 20 minutes or till golden brown. Once the pastry squares begin to puff up and turn a nice golden brown, remove from the oven.
Top each pastry square with a drizzle of honey, arugula and a slice of Prosciutto Di Parma. Top with freshly ground pepper. Enjoy warm or at room temperature.