12 Van Dyck Blinis
50g blue cheese
3 Tbsp cream cheese
1 cup sugar
1 cinnamon stick
3 rashers streaky bacon
30g red capsicum
Chives to garnish
Preheat oven to 200Â°C fan-bake.
Peel the pear & cut in half. Remove the core & stringy section & cut into slices.
Put the sugar, water & cinnamon stick into a small saucepan & simmer the pear until soft. Remove the pear & cool.
Put the bacon on a tray, in-between baking paper & place another tray on top. This weighs down & flattens the bacon as it cooks. Place in the pre-heated oven, check every few minutes & bake until crispy. Remove from the oven.
Toast the walnuts by putting in the oven for 2 minutes, be careful not to overcook.
Mix the cheeses together so they are soft.
Whip the cream & fold 1/3 at a time into the soft cheese mix & spoon into a piping bag.
Cut the bacon into small strips & julienne the red capsicum.
Place the blinis on a tray & pipe the cheese mixture onto each blini. Arrange a small piece of pear, capsicum, chive & bacon on top. Grate the walnuts & sprinkle a little on top of each blini. Place onto a plate & serve.