Preheat oven to 425°F. Line a large-rimmed baking sheet with parchment paper; set aside.
Overlap potato slices on prepared pan to create 6 (4-inch) squares. Sprinkle each square with salt, pepper, and 2 tablespoons of the cheese.
Bake until cheese is lightly browned and potatoes are tender, about 14 minutes. Transfer to a paper towel lined plate to remove any excess oil, about 5 minutes.
To assemble, flip each square over (cheese side down). Spread 1 teaspoon of the preserves over one half of each square. Top each with a slice of prosciutto, 2 slices pear, and a small handful of arugula. Drizzle with balsamic glaze. Fold each square in half and serve immediately.
