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  1. Preheat oven to 350 degrees.
  2. Using a bread knife, slice the baguette at a bias (slight angle) into thin pieces
  3. Arrange the baguette slices on a baking sheet, brush both sides with olive oil, season with salt and pepper.
  4. Bake until golden, about 15 to 20 minutes, turning once during baking.
  5. Use a utility knife to slice the prosciutto and fontina cheese into small rectangular strips and layer across the bread, alternating between the two.
  6. To create the tomato rose, use a sharp paring knife to cut off the top and bottom of the tomato.
  7. Hold the tomato on its side and, insert the knife blade just under the skin and roll the tomato in your hand while cutting a strip across the skin (about 1” wide to about 6” long).
  8. Carefully lay the peel out on a cutting board with the fleshy side up, begin rolling your rose from either end, with one end tighter than the other to shape into a rose.
  9. Place the tomato rose on its side on top of the crostini and place basil leaves at its base to create the leaves.
  10. Heat the balsamic vinegar in a small saucepan over medium low heat, stirring occasionally until vinegar reduces to about half and begins to stick to a spatula.
  11. Use a small spoon to drizzle the reduced vinegar over the crostini, then serve and enjoy!