2 oz cream cheese, softened
2 oz Point Reyes Original Blue, crumbled & at room temp
2 tablespoons heavy cream
½ - 1 teaspoon honey
Small ginger cookies, homemade or store-bought
Chopped crystallized ginger, for garnish
In the bowl of a food processor, combine cream cheese, crumbled Original Blue and cream, processing until combined. Add honey (more or less, depending on how sweet you want it) and blend until smooth.
Place mousse into a piping bag with a plain tip or ziplock bag with the corner cut off. Pipe a small dollop of mousse onto each cookie, top with crystallized ginger and serve.
NOTE: This recipe could also be ussed for sandwich cookie by placing a second cookie on top of the mousse and omitting the crystallized ginger garnish.