IOWA BLUE CHEESE TART

Great appetizer with a cheesecake texture and blue cheese taste. Great with grapes and other fresh fruits.

1 unbaked pie crust shell
6 ounces cream cheese (not whipped)
4 ounces blue cheese (Maytag from Newton, Iowa, to be authentic.)
3 eggs
1/8 teas. cayenne
2 Tblsp. butter, softened
¼ teas. salt
¼ cup heavy cream
1/8 teas. pepper
1 tsp. chopped chives

Piecrust can be in a 9-inch pie plate or a fluted tart pan with a removable bottom.

Beat the cream cheese in medium-size bowl, using electric mixer, until softened. Crumble in Blue cheese and beat until blended. Add butter, heavy cram, eggs, cayenne, salt, and pepper. Beat until light and smooth. Stir in chives. Pour into pastry-lined pan.

Bake in 375 degree F. oven for 45 minutes or until tart is fluffy and brown. Cool 5 minutes on wire rack before removing from pan. Can be served in pan. Should be room temperature or slightly chilled. Garnish with chives and fresh fruit if you wish.

--from jackmaryetc.com