Preheat oven to 350. Place bacon strips on foil lined baking sheet and sprinkle rosemary on top. Bake for 10 – 15 minutes, until almost done, but not too crisp. Remove from oven and set aside.
Preheat small skillet to medium heat and melt olive oil and butter together. Place shallot slices in skillet and stir well to coat evenly. Add brown sugar and melt together, continually stirring. Reduce heat to medium low and slowly cook for about 10 – 15 minutes until shallots are soft and caramelized in color. Remove from heat and set aside.
Preheat a grill pan to medium heat. Place pears on pan and quickly grill for about 2 – 3 minutes until char lines are visible. Remove from heat.
Preheat oven to broil. Line second baking sheet with bread slices. Top with large chunks of the blue cheese. Crumbles don’t hold together well, so I do recommend a wedge of cheese that you pinch and crumble yourself. Top with bacon slices, caramelized onions and pears. Toast in oven until cheese melts, approximately 3 – 5 minutes.
This is great when serve with warm toasted nuts and red wine.