Ingredients Jump to Instructions ↓

  1. 3/4 cup 109g / 3.8oz Toasted bread crumbs

  2. 3/4 cup 109g / 3.8oz Finely-chopped toasted walnuts

  3. 3 tablespoons 45ml Unsalted butter - melted

  4. 1 lb 454g / 16oz Good-quality blue cheese - room temperature

  5. 1 lb 454g / 16oz Cream cheese - room temperature

  6. 4 Eggs

  7. 1 Garlic clove - minced

  8. 1 tablespoon 15ml Minced fresh rosemary

  9. Salt - to taste

  10. Freshly-ground black pepper - to taste

  11. Baby greens - for serving

  12. Pear Vinaigrette

  13. 1 Firm-ripe pear - (abt 4 oz) - peeled, cored,

  14. And cut into 1/4" thick slices

  15. 1/4 cup 59ml Champagne vinegar - plus

  16. 2 tablespoons 30ml Champagne vinegar

  17. 2 tablespoons 30ml Minced shallots

  18. 2 tablespoons 30ml Sugar - plus

  19. 1 teaspoon 5ml Sugar

  20. 1 1/2 teaspoons 7 1/2ml Chopped fresh rosemary

  21. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  22. 1 1/2 teaspoons 7 1/2ml Dijon mustard

  23. 1 teaspoon 5ml Soy sauce

  24. 1/2 teaspoon 2 1/2ml Kosher salt

  25. 1 1/2 teaspoons 7 1/2ml Green onions

  26. 1/2 cup 118ml Vegetable oil

  27. Candied Walnuts

  28. 2 tablespoons 30ml Unsalted butter

  29. 1/2 cup 73g / 2.6oz Walnut halves

  30. 2 tablespoons 30ml Light brown sugar - (packed)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350 degrees.

  2. In the bowl of a food processor, combine bread crumbs, walnuts and melted butter and process until thoroughly combined. Press the mixture on the bottom and partially up the sides of an 8-inch springform pan. Set aside.

  3. In a mixing bowl combine blue cheese and cream cheese and mix until smooth. Add the eggs 1 at a time, beating well after each addition. Add the garlic, rosemary, salt and pepper and combine well. Using a spatula, transfer cheese mixture to the prepared pan and bake for 45 minutes to 1 hour, until the cake is golden brown and not loose in the center.

  4. While the cake is baking, make the Pear Vinaigrette and Candied Walnuts.

  5. Pear Vinaigrette: Combine the pear, Champagne vinegar, shallots, sugar, rosemary and black pepper in a skillet and bring to a simmer. Reduce the heat to low, cover, and simmer until the pears are tender, about 6 minutes. Remove from the heat and transfer to a blender or food processor.

  6. Add the mustard, soy sauce, kosher salt, and green onions, and puree on high speed. With the motor running, add the oil in a thin stream and process until emulsified. Remove from the blender and refrigerate in an airtight container until ready to serve. (Makes 1 generous cup. The vinaigrette will keep for up to 1 week refrigerated.)

  7. Candied Walnuts: Melt the butter in a large skillet over medium-high heat. Add the walnuts and cook, stirring, until golden brown and toasted, 3 minutes. Add the sugar and cook, stirring, for 1 minute. Transfer to a piece of waxed paper to cool. (Makes 1/2 cup)

  8. When the cake is puffed, golden brown and not loose in the center, transfer to a cooling rack and allow to cool at least 30 minutes before serving.

  9. Serve the cake warm, with a salad of baby greens tossed with the Pear Vinaigrette, garnished with the Candied Walnuts.

  10. This recipe yields 10 to 12 servings.


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