Peel and core apples. Cut each apple into 16 wedges.

In large nonstick skillet over medium heat, warm oil and sauté apples 3 minutes or until crisp tender. Add vinegar and cook 3 minutes or until most of the vinegar is evaporated. Add honey and increase heat to high. When honey bubbles, stir gently for 1 minute until apples are soft. Allow apples to cool in honey syrup. With a slotted spoon remove apples; discard syrup.

Heat oven to 400°F.

Arrange bread slices on wire rack over cookie sheet. Spray both sides of bread with cooking spray; bake 6 minutes or until edges of bread are golden brown. Remove and arrange on serving platter.

Immediately before serving, cut each prosciutto slice into 2- x 1-inch strips. Place one slice of prosciutto on each toast; top with two apple slices. Garnish with fresh sage.