1. Lightly toast the baguette slices in the oven for 8-10 minutes at 170 degrees Celsius, then set aside to cool.
2. Dice the pear and the apple into small cubes and place them in a bowl with the lemon juice. Finely chop the celery. Break the walnuts into small pieces and add them to the bowl with the apple and pear.
3. Add a pinch of cinnamon, the yogurt, and the mayonnaise to the bowl and mix well. Assemble your canapés with the salad mixture, grapes, and prosciutto on top of the baguette slices, and garnish with the radish.
