Blue Cheese Mousse with Pear

Blue cheese mousse, just blend and pipe. Fresh pear. Cracked pepper. On a Firehook Garlic Thyme cracker. Finished with baby arugula and a drizzle of honey or aged balsamic.

Why You'll Love Blue Cheese Mousse with Pear

The mousse is just two cheeses and cold cream blended smooth in a food processor, then piped with a star tip so it holds its shape on the cracker. The garlic and thyme in the cracker stand up to the bold blue cheese without fighting it, and thin pear slices add crunch and sweetness. It takes five minutes start to finish.

Tips and Tricks

• Room temperature cheese and cold cream gives the smoothest, most pipeable mousse.
• Use a ripe but firm pear - too soft and it will fall apart on the cracker.
• A quick dip in lemon water keeps pear slices from browning if you're prepping ahead.
• Pipe the mousse right before serving - it holds its shape but crackers soften over time.

Variations

• Add a drizzle of hot honey for sweet heat.
• Swap pear for fresh fig when in season.
• Top with candied walnuts for extra crunch and sweetness.

Substitutions

• Gorgonzola dolce → Roquefort or Stilton (will be sharper and more pungent).
• Cream cheese → Mascarpone for a richer, sweeter base.
• Pear → Apple slices or fresh grapes.

Best served with

• A glass of Sauternes or off-dry Riesling.
• Alongside a cheese board with aged cheddar and marcona almonds.
• As part of a wine night spread with cured meats and olives.

How to Store Leftovers

Blue cheese mousse keeps in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before piping - it stiffens when cold. Assemble crackers fresh.

Common Questions

Blue Cheese Mousse with Pear

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Blue cheese mousse: just blend and pipe. Fresh pear. Cracked pepper. On a Firehook Garlic Thyme cracker.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 12 crackers

Course: Appetizer, Snack

Cuisine: American, French

Calories: 33

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 4 oz creamy blue cheese Gorgonzola dolce or Point Reyes, room temperature
• 4 oz cream cheese room temperature
• 2-3 tablespoon heavy cream cold
• 1 ripe pear Bartlett or Anjou, thinly sliced
• cracked black pepper to taste
• baby arugula for garnish
• honey or aged balsamic for drizzle optional
• Firehook Garlic Thyme crackers for serving

Equipment

• Food processor or blender
• piping bag with star tip
• Cutting board

Method

 

1. Bring blue cheese and cream cheese to room temperature.
2. Combine both cheeses in a food processor or blender. Add cold heavy cream.
3. Blend until smooth and pipeable.
4. Transfer to a piping bag fitted with a star tip.
5. Thinly slice the pear.
6. Pipe a generous swirl of mousse onto each cracker.
7. Top with a thin slice of ripe pear.
8. Finish with cracked black pepper and baby arugula.
9. Drizzle with honey or aged balsamic if desired.
10. Arrange on a board and serve immediately.

Nutrition

Serving: 12crackersCalories: 33kcalCarbohydrates: 1gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 30mgPotassium: 12mgSugar: 0.4gVitamin A: 127IUCalcium: 9mgIron: 0.01mg

Notes

Storage: assemble just before serving. The blue cheese mousse keeps in a sealed container in the fridge for up to 4 days; let it soften slightly and re-whip before piping again.

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