10 ounces blue cheese (Roquefort, Gorgonzola or Stilton) 5 tablespoons heavy cream 15 slices Panera Bread Cinnamon Raisin bread, crusts removed 2 Bartlett pears, thinly sliced into wedges about 1 1/2 inch long 1/3 cup pecan halves, thinly sliced crosswise
Heat oven to 350 degrees. In a small bowl combine the cheese and cream. Using a fork or wooden spoon, combine until the mixture is soft enough to spread but not too runny. Set aside.
Cut bread into 1 1/2 inch squares. Transfer bread squares to a baking sheet. Toast in oven until light golden - about 6 minutes on each side. Remove from oven.
Spread one heaping teaspoon cheese mixture on each Crostini. Top each with a pear wedge and garnish with pecan slices. Serve at room temperature.
Sue Stees - Saint Louis Bread Co. / Panera Bread
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