1 pie crust
3 (3 oz.) pkgs. cream cheese, softened
4 oz. bleu cheese, crumbled
2 tbsp. unsalted butter, softened
1/4 c. heavy cream
3 eggs
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/8 tsp. ground pepper
1 tsp. chopped chives
3 finely chopped green onions

Roll pie crust out to a 12-inch round; fit in a 9-inch fluted tart pan with a removable bottom or in a 9-inch pie plate.

Preheat oven to 375 degrees. Beat cream cheese in medium size bowl, add bleu cheese and beat with electric mixer until well blended. Add butter, cream, eggs, pepper, salt and pepper to keep beating. Add chives and onions, stirring in. Pour into prepared pastry-lined pan. Bake at 375 degrees for 45 minutes until appetizer is puffy and brown. Cool 5 minutes. Loosen and remove from pan. Serve with grapes, apples and pears. Slice thin.