Blue Cheese Cream Cheese

Blue Cheese Cream Cheese

Yield: 1 ½ cups

½ lb Cream Cheese

1/3 cup Freshly Crumbled Blue Cheese

¼ cup Heavy Cream

Whip with a hand mixer or paddle attachment on a stand mixer until light and fluffy. Can be stored for up to a week.

We included the following on our toast

– Coraline Endive

-Sliced shiitakes

-Shaved Fennel

-Segmented Blood Oranges

-Torn Mint

-Toasted pistachios

Pickled Fresnos

yield: 1/3 cup

1/2 cup Fresno Peppers, sliced and seeds removed

1/2 tsp Salt

2 Tbsp Sugar

1/3 cup Champagne Vinegar

Bring vinegar, salt and sugar to a boil. Pour over sliced peppers and allow to come to room temperature.