Blue Cheese Mousse with Pear

Blue Cheese Mousse with Pear

By Ross Deutsch | @thisguycooks

INGREDIENTS:

For the Blue Cheese Mousse:

  • 4 oz creamy blue cheese, room temperature
  • 4 oz cream cheese, room temperature
  • 2–3 tbsp heavy cream, cold

For Assembly:

  • 1 ripe pear (Bartlett or Anjou), thinly sliced
  • Cracked black pepper to taste
  • Baby arugula for garnish
  • Aged balsamic or honey for finishing (optional)

For Serving:

  • Firehook Garlic Thyme Crackers

INSTRUCTIONS:

Make the Blue Cheese Mousse:

  1. Bring blue cheese and cream cheese to room temperature — this is essential for a smooth blend.
  2. Combine both cheeses in a food processor or blender. Add cold heavy cream.
  3. Blend until smooth and pipeable. The mousse should hold its shape but still feel light.
  4. Transfer to a piping bag fitted with a star tip, or use a zip-lock bag with the corner snipped.

To Plate

  1. Pipe a generous swirl of mousse onto each cracker.
  2. Top with a thin slice of ripe pear.
  3. Finish with cracked black pepper and baby arugula.
  4. Drizzle with honey or aged balsamic if desired.
  5. Arrange on a slate board or white platter. Serve immediately.
  • Garlic Thyme

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INSTRUCTIONS:

Make the Blue Cheese Mousse:

  1. Bring blue cheese and cream cheese to room temperature — this is essential for a smooth blend.
  2. Combine both cheeses in a food processor or blender. Add cold heavy cream.
  3. Blend until smooth and pipeable. The mousse should hold its shape but still feel light.
  4. Transfer to a piping bag fitted with a star tip, or use a zip-lock bag with the corner snipped.

To Plate

  1. Pipe a generous swirl of mousse onto each cracker.
  2. Top with a thin slice of ripe pear.
  3. Finish with cracked black pepper and baby arugula.
  4. Drizzle with honey or aged balsamic if desired.
  5. Arrange on a slate board or white platter. Serve immediately.