Heat a grill over medium heat.
Slice the pear into ¼-inch slices, similar to the size of bread you are using. Drizzle the oil over the slices and place on a hot grill. Grill for a few seconds on each side, until grill marks appear. Try not to cut the slices too thin, or they will fall apart on the grill.
Remove the slices and set aside.
Slice the Bonrus into thin pieces (similar in size to the baguette) and place them on the baguette pieces. Spread the cheese out onto the bread and top with a grilled pear slice. Drizzle with honey and sprinkle the smoked flake salt. Repeat until you've used up all the pear slices. Serve immeditatey.
