• 6 tablespoons unsalted butter (split)
• 2 cups granola
• 2 Bartlett pears
• 8 ounces cream cheese, at room temperature
• 1/4 cup heavy cream
• 3 teaspoons chopped chives (split)
• Salt and pepper
• 3 ounces gorgonzola cheese, crumbled

Step by Step:

• Preheat the oven to 350°F (175°C). In a small or pan, melt 4 tablespoons butter.
• Using a food processor, grind the granola into fine crumbs. Add the melted butter and process until the mixture has the consistency of wet sand.
• Press evenly over the bottom and 1/2" up the sides of a 9 1/2" tart pan.
• Bake until dry, 10 to 15 minutes.
• Let cool completely.

• Meanwhile, peel and core the pears and cut lengthwise into wedges.
• In a medium skillet, melt the remaining 2 tablespoons butter over medium heat.
• Add the pears and cook, turning occasionally, until golden and barely tender, 8 to 10 minutes.
• Let cool.

• In a medium bowl, whisk the cream cheese with the cream. Add 2 teaspoons chives and season with salt and pepper.
• Spoon the mixture into the crust and spread evenly.
• Sprinkle the gorgonzola on top.
• Fan the pear slices over the cheese in a circular pattern. Garnish with the remaining 1 teaspoon chives.
• Serve at room temperature.

Yield: 4 servings