Pears with blue cheese and prosciutto is a relatively easy but good appetizer. Other good options for using blue cheese as an appetizer include both hot and cold dips.
For pears with blue cheese and prosciutto, cut two pears into eight wedges. Toss the wedges with 2 tablespoons lemon juice. Lay flat half a slice of prosciutto, and layer an arugula leaf, pear slice and piece of blue cheese on top. Roll it up, securing with a toothpick.
For blue cheese-bacon dip, cook seven slices of bacon until crispy. Drain, and set the bacon aside. Sauté two cloves of minced garlic in the skillet for one minute, and remove from heat. Beat 8 ounces softened cream cheese until smooth, and stir in cooked bacon and garlic. Add 4 ounces crumbled blue cheese and 2 tablespoons shopped fresh chives.
Spoon the dip into individual baking dishes. Bake for 15 minutes at 350 degrees Fahrenheit. Sprinkle toasted and chopped walnuts on top before serving.
For a cold blue cheese dip, sprinkle salt over one garlic clove before chopping it. Keep chopping and smearing it with the knife until it forms a paste. Whisk this paste with 2.5 teaspoons vinegar and 1 teaspoon thyme. Add 8 ounces of blue cheese, and mash with a fork. Stir in 1 cup sour cream and 2/3 cup mayonnaise. Season to taste with salt and pepper.