Blue Cheesecake and Pear Flatbread

Serves 10 as an appetizer

Needs to be made the night before. Can be frozen.

Crust:

1 cup bread crumbs

1 ½ teaspoons white flour

¼ cup Parmesan cheese

1/3 cup butter, melted

For the Filling:

12 oz. blue cheese (or any semi-soft cheese)

12 oz. cream cheese, room temperature

1 T. white flour

3 eggs

¾ cup sour cream

Blend all the ingredients for the crust in a food processor until crumbly and soft. Pat the crust into the bottom of a 6-inch spring form pan. Chill for 10 minutes.

Preheat oven to 375.

In a mixing bowl, add cheese and cream cheese and flour. Add the eggs, one at a time and beat until incorporated.

Pour cheese mixture into crust and wrap the outside of the pan with foil. Bake in a bain-marie for 1 hour 10 minutes. Turn the oven off. Spread the sour cream, and leave the cake in the oven with the door open a bit for one hour. Chill overnight in the refrigerator.

Flatbread

1 teaspoon yeast

1 cup warm water

1 teaspoon salt

2 T. olive oil

¼ cup toasted walnuts

¾ cup chopped dried pear

1 ½ cups flour

In a medium bowl, add yeast, water, and salt and let sit a few minutes. Add oil, walnuts, and pear and stir to blend. Stir in the flour and knead for 1 minute. Let rest for 30 minutes.

Preheat oven to 450.

Oil a baking sheet. Divide dough into 4 pieces. Roll each piece out to ¼ - ½ inch thick on the baking sheet and bake for 7 minutes. The flatbreads can be any shape that fits your pan.