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Heat oven to 375°. Thinly slice the pear, leaving the skin on (each pear about 3-4 slices each side), discarding the center, stem and seeds. Prepare a baking sheet with parchment paper. Lay each pear on the sheet. Drizzle with 1 tsp vinegar and bake for 10 minutes. Brush bread with 1 tbsp oil and bake until golden and slightly crisp, 8 minutes; cool. Pulse bruschetta spread, remaining oil and vinegar in a food processor until a coarse mixture forms. Add salt and pepper to taste; set tapenade aside. Spread goat cheese on bread slices and top with tapenade and pear slices; garnish with more balsamic if you like.
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