Ever the creative hostess, Georgia Desmarais served these appetizers at a recent dinner. They were delicious served warm and toasty!
Brandied Blue Cheese, Walnut and Pear Crostini
Ingredients:
4 oz. blue cheese, crumbled
2 Tbsp butter
2 Tbsp brandy
1/4 cup coarsely chopped walnuts
16 baquette slices
1 ripe pear, thinly sliced
Directions:
Bring cheese and butter to room temperature (30 minutes). Mash with a fork until smooth.
Stir brand and walnuts into cheese mixture.
Place baguette slices on cookie sheet. Toast one side under the broiler. Turn and place slice of pear on untoasted side. Top pear with teaspoon of cheese mixture.
Broil 4-5 " from heat for about 2 minutes, or until cheese melts and is bubbly.
Serves 8.
Thanks to Best of Bridge, Calgary, Alberta for the recipe. If you like the fruit, Tastes & Treasures has several recipes using Pears.
Jeannine Moyle and Mary Parker did an outstanding job as chairs of the Historymakers Gala. The Wrap Up Party at the home of Gail Lucky was no exception. Cleverly crafted "Oscars" were awarded to their committees. 
Lindy Isacksen and Linda Fritsch did an amazing job on the Historical League 3 day tour of the White Mountains. We are grateful to have such educational, fun-filled and organized tours by these lovely ladies and thrilled that they will continue as tour chairs for next year!
