Preheat oven to 350°F. Place the baguette slices on a rimmed baking sheet and toast until golden, 6-8 minutes. Set aside.
While the bread toasts, bring the port to a simmer in a small saucepan. Add the sugar, stirring to dissolve and continue to simmer until the liquid is reduced by half, about 10 minutes. Turn off the heat.
Beat the Gorgonzola until it is creamy. Add the Chobani and continue to beat until combined.
Drizzle the port reduction over the bread. Spread the whipped Chobani mixture over each slice and top with 2 pear slices.