I can't believe I am doing this, but I am about to share with you a top secret recipe. This is an appetizer recipe so secret that I have never shared it with another soul, until now.
Ok I'm being overly dramatic it's really not that unique, but let me tell you it's good...I hope you will agree. I love the blue cheese/pear/cranberry combination; it's great for a salad, it's great for a filling and it makes great appetizers. In this version the cheese is melted on toasts, but the spread is equally delicious served cold.
Choose your blue cheese carefully. Pick one that you know you love and one that isn't too bitter-it's all about the cheese here.
Toast your bread ahead of time if you need to. Place toasts in a plastic bag until ready to use. Don't refrigerate the toasted bread or it will get soft.
For a low carb version, skip the bread completely and just serve the cheese spread cold on pear slices.
Serve the cheese spread on crackers or celery.
Walnuts make a fine substitution for the pecans or if you prefer leave the nuts out completely.
Blue Cheese Cranberry Pear Toasts
24-1/2 inch thick slices French bread
4 ounces cream cheese, room temperature
4 ounces blue cheese, room temperature
1/4 cup pecans (be generous)
1/4 cup dried cranberries
1/8 teaspoon cayenne pepper
1 Bosc pear, very thinly sliced
Preheat oven to 425 degrees.
Spray both sides of the bread slices with the cooking spray. Arrange bread slices on a large baking sheet and bake until lightly toasted, about 7 minutes.
In a small food processor combine the cream cheese, blue cheese, pecans, cranberries and cayenne pepper; process until just combined, but not smooth. Spread the cheese mixture onto one side of the toasts. Arrange a thin slice of pear on each toast.
Bake in the oven for 5-6 minutes or until lightly browned.
Yield: 24 toasts
Sweet!! Guess what's coming next??? My first giveaway!! Stay tuned!