Preheat a large grill pan over medium heat.  Brush both sides of the bread slices very lightly with olive oil.  Place slices in the pan in a single layer.  Keep a close watch for grill marks.  After about 4 to 5 minutes, flip the bread over to grill the other side.  When grill marks are apparent (another 2 to 3 minutes), remove bread to platter or board.  Gently rub just the top side of each slice with the cut side of the garlic clove.  Set aside.

Using the same grill pan, heat over medium heat.  Brush the surface of the pan with olive oil.  Before placing the pear rounds in the pan, lightly brush both sides with olive oil.  Grill slices in a single layer until fruit is softened and grill marks have appeared on the underside of each (about 3 to 5 minutes).  Flip over and grill the other side for another 2 minutes, checking for grill marks before removing from pan.  If desired, salt and pepper to taste.  Keep in mind that the cheese and prosciutto will add a substantial amount of saltiness to the finished bruschetta.

In a small bowl, combine the softened butter with the fig preserves.  Mix well.

Assemble bruschette:  Spread about 1 1/2 to 2 teaspoons of butter & fig mixture on the top side of each grilled bread slice.  Top with a slice of cheese and a strip of prosciutto.  Fold 3 grilled pear rounds in half and place them in an overlapping layer on top of the prosciutto.  Add some basil leaves for garnish and flavor.  Serve immediately.