Combine wine and sugar in non-reactive saucepan and reduce over medium heat for 10 minutes. Remove from heat and cool slightly. Stir in the chocolate to blend and set aside.
Brush bread slices with olive oil and broil until golden brown on both sides. Cool.
Cut wheel of Baby Brie® into 4 quarters. Cut each quarter into 10 slices. Place slices on a chilled plate.
Over medium heat, toss the chopped almonds until golden brown. Remove from heat, add allspice and blend. Set aside to cool.
Peel and finely dice pears.
To assemble, place the French bread slices on a cookie sheet. Spread a 1/2 teaspoon of the chocolate wine sauce on each slice. Divide the diced pear equally among the slices. Lay a slice of Baby Brie® on top of each "crouton" and sprinkle with toasted almonds.
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