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