Bleu Cheese + Bacon Hanky Panky with Cranberry Compote

Instructions

1. In a medium-size bowl, with a handheld mixer, mix together the cream cheese, shredded cheeses, mayo and seasoning until thoroughly combined.
2. Gently fold in the crumbled bacon. Set cheese spread into the fridge, while you make the cranberry compote. You can also make this cheese spread the day before, and store in an airtight container in the fridge.
3. In a small saucepan, add all of the Cranberry Compote ingredients listed above. Bring to a gentle boil, then reduce to simmer for 15-20 minutes. Remove from heat, and let cool. You can make the cranberry compote the day before, simply let it cool completely and store in an airtight container in the fridge.
4. Preheat oven to 350°F.
5. On a baking sheet, set down the pumpernickel bread squares. Spread one tablespoon of the blue cheese and bacon spread onto each toast.
6. Bake at 350°F for 10-12 minutes, just until the cheeses melt and the pumpernickel toasts slightly.
7. Remove from the oven and scoop a dollop of the cooled cranberry compote onto each piece.
8. Serve immediately, enjoy!