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A package of Firehook Garlic Thyme organic artisan baked crackers is on a wooden surface next to several crackers topped with cheese, herbs, and seasoning.

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
Total Time 10 minutes
Servings: 12 crackers
Course: Appetizer, Snack
Cuisine: American, French
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

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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