To make crostinis: Preheat oven to 450*
Slice baugette into 1/2 inch slices. The number of crostini will vary based on the size of your baguette but mine typically makes between 20-25 slices.
Lightly drizzle or brush each slice with olive oil and bake for about 6-8 minutes or until slices are toasted and golden brown. Remove and set aside to cool. Turn off oven.
Make the prosciutto crisps: Once crostini and oven have cooled down, place prosciutto slices flat on a parchment lined baking sheet and put in cold oven. Set oven to 375* and bake for 10-15 minutes or until the prosciutto starts to crisp. Timing will vary based on the thickness of the prosciutto slices. You will know it's done when the color darkens and the edges start to roll up. Remove from oven and let cool completely on baking sheet. The prosciutto will continue to crisp as it cools. Once cool, break prosciutto slices into large crisps similar in size to your crostini and set aside.
In a medium bowl, whisk together the ricotta, salt and black pepper until ricotta is smooth and creamy. Spoon or pipe ricotta onto each crostini - I like to pipe mine on like frosting using a ziploc bag with the corner snipped off.
Arrange pear slices on top of the ricotta and then top with a prosciutto crisp. Drizzle honey over the top of each crostini and serve immediately. If desired, I highly recommend adding a tiny pinch of flaky sea salt just to finish it.