Thanksgiving Appetizers-Blue Cheese Cranberry Pear Toasts

Pssst...shhh...this is a secret.

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.

Super Tips:

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

cooking spray

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!