Blue Cheese Spread

This is a recipe I got from my mom. It is delicious and very addictive.

BLUE CHEESE SPREAD with CROSTINIS

For the spread:
8 oz. cream cheese, at room temperature
3 Tbs. heavy cream (I just used milk because I didn't feel like buying a whole container of cream)
6 oz. Stilton blue cheese
½ cup plus 3 tsp. chopped toasted pecans
fresh ground pepper to taste
Pear slices for serving

For crostinis:
1 baguette, cut crosswise into ¼ – inch thick slices
Extra-virgin olive oil for brushing

To make crostinis:
Preheat an oven to 350
Brush a baking sheet with olive oil. Arrange the baguette slices on the sheet in a single layer. Brush the tops with oil and season with salt. Bake until crisp and golden, 15 to 18 minutes. If not using immediately, let the crostini cool, then store in an airtight container at room temperature until ready to use.

For the spread:
In the bowl of an electric stand mixer fitted with the flat beater, or in a mixing bowl, using a handheld mixer fitted with the beater attachment, beat the cream cheese on medium speed until soft and creamy, about 2 minutes. Add the cream and continue beating until combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl. Add the blue cheese and beat on low speed until the cheese is crumbled and no large pieces remain, about 1 minute. Stir in the pepper and the ½ cup pecans until evenly distributed.

Divide the blue cheese mixture among 3 small ramekins, smoothing the tops with a spatula. Cover the tops of the ramekins with plastic wrap and refrigerate until ready to serve.

Let the spread stand at room temperature up to 2 hours before serving. Just before serving, sprinkle 1 tsp. chopped pecans in the center of each ramekin and press down lightly. Serve with the crostini and pear slices alongside.

Serves 10 to 12.

If desired, replace ¼ cup of the pecans with ¼ cup chopped dried cranberries and stir them into the spread along with the pecans. The spread can be made a few days in advance and refrigerated; add the chopped-pecan garnish just before serving.