MUSTARD Fruit: Bring pears, dried fruit and wine to boil in saucepan on medium heat; simmer on medium-low heat 30 min. or until the wine is reduced by 75%, stirring occasionally. Remove from heat.
ADD remaining ingredients; stir until sugar is completely dissolved. Cool. Let stand at room temperature 24 hours.
TRANSFER to glass container; cover tightly. Refrigerate up to 1 week.
CREAMY Red Pepper Cheese: Combine all ingredients.
CANDIED Pineapple: Cook ingredients in saucepan on medium heat 5 min. or until pineapple is caramelized, stirring frequently. Remove from heat. Let stand at room temperature until ready to use.
FOR each serving, 2 crostini: Spread each of 2 toast slices with 1 Tbsp. Creamy Red Pepper Cheese; top each with 1 Tbsp. Mustard Fruit and 1 tsp. Candied Pineapple. Stand a piece of proscuitto on one side of each toast slice. Sprinkle with a few pieces of tomato. Garnish each with a sprig of tarragon.