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Point Reyes Bleu Cheese Mousse

Recipe by Peloton Culinary & Catering

Crostinis with blue cheese and jam

 11 oz bleu cheese (by weight)
 1 tbsp fresh herbs, minced
 8 oz cream cheese (by weight)
 6 oz heavy cream (by volume)
 1 tsp kosher salt

Melt the cheese in a double boiler, heat the cream to a simmer and add the salt. Combine the cream and cheese in the double boiler, when completely combined add the herbs and cool.