½ cup butter, softened
8-oz. package cream cheese, room temperature
4 oz. crumbled Clemson blue cheese, room temperature
¼ cup finely chopped scallions
1/8 tsp. cayenne pepper
1 clove pressed or finely minced garlic
4 slices bacon, crumbled
½ cup chopped pecans
1 tsp. brown sugar
Stir together first 3 ingredients in a medium bowl until blended. Stir in scallions, cayenne pepper and garlic. Press cheese mixture into a 2-cup glass bowl or mold, lined with plastic wrap. Cover and chill at least 8 hours.
Combine bacon, pecans and brown sugar in a skillet. Sauté over medium heat until pecans are toasted and bacon is crisp (4- 5 minutes). Remove from heat, and let cool. Invert cheese mixture onto a serving plate. Gently press pecan-bacon mixture onto top and sides of cheese. Serve with crackers or sliced French bread.