This delicious bread is great on its own, and is also a fantastic base for many other recipes.
Turn on the broiler and cover a baking sheet with foil. Set aside.
In a very small mixing bowl, combine the roasted garlic, butter and thyme. Season to taste with the salt and pepper. Use a serrated knife to cut the baguette on a bias, into about 8 slices. Place them on a baking sheet and spread an even layer of the roasted garlic mixture on each slice of bread and drizzle with a little olive oil.
If you only want the roasted garlic bread, you could place the baking sheet under the broiler until the bread begins to turn golden brown along the edges, about 1 minute. OR, move on to step 4.
Cook the bacon in a sauté pan until it's crisp, about 4 minutes per side over medium-high heat. While the bacon is cooking, preheat a stove-top grill and slice the pear half into about 8 thin slices. Remove the bacon from the pan and drain it on a paper towel. Dredge the pear slices in the bacon grease left in the pan and then place them on the preheated grill until they are nicely marked, about 1 minute per side. (If you don't have a stove-top grill, simply sauté them in the same pan you cooked the bacon in.)
Evenly distribute the Roquefort on each slice of bread with the garlic mixture. Place the baking sheet under the broiler just long enough to melt the cheese, about 1 minute. Top each with bacon and grilled pear. Serve immediately.
You can make them on a very thin baguette, cut into rounds, for an amazing little hors d'oeuvres, too!