Recipes for Unopened Blue Cheese Crumbles

Ingredients

• Baguette slices
• 1 cup expired blue cheese crumbles
• 2 ripe pears, thinly sliced
• 2 tablespoons honey
• Fresh thyme leaves for garnish

Instructions

1. Preheat the oven to 350°F (175°C).
2. Arrange the baguette slices on a baking sheet and toast them in the oven for about 5 minutes, until lightly golden.
3. In a small bowl, mix the expired blue cheese crumbles with honey until well combined.
4. Spread the blue cheese mixture onto each toasted baguette slice.
5. Top each crostini with a few slices of pear.
6. Place the crostini back in the oven for another 5 minutes, until the cheese is melted and the pears are slightly softened.
7. Garnish with fresh thyme leaves and serve warm.

Ingredients

• 200g uncooked pasta
• 1 cup expired blue cheese crumbles
• 1/4 cup walnuts, chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add the expired blue cheese crumbles to the skillet and stir until melted and creamy.
4. Add cooked pasta to the skillet and toss until well coated with the blue cheese sauce.
5. Stir in the chopped walnuts and parsley. Season with salt and pepper to taste.
6. Cook for an additional 2-3 minutes, until the pasta is heated through.
7. Serve hot and enjoy!

Ingredients

• Unopened blue cheese crumbles
• Mushrooms
• Breadcrumbs
• Garlic
• Parsley
• Olive oil
• Salt
• Pepper

Instructions

1. Preheat the oven to 375°F (190°C).
2. Clean the mushrooms and remove the stems.
3. In a bowl, mix the blue cheese crumbles, breadcrumbs, minced garlic, chopped parsley, salt, and pepper.
4. Stuff each mushroom cap with the blue cheese mixture.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper.
6. Drizzle olive oil over the mushrooms.
7. Bake for 20-25 minutes until golden and bubbly.
8. Serve hot as an appetizer.