Blue Cheese Potato Tarts

• 9 small round red potatoes
• 1/2 cup light process cream cheese, softened
• 1/4 cup (1 ounce) crumbled blue cheese
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon freshly ground pepper
• 1 cup seeded and finely chopped tomato
• 1/4 cup finely chopped ripe olives
• 1 tablespoon balsamic vinegar
• 3 (8-inch) fat-free flour tortillas
• Olive oil-flavored vegetable cooking spray
• 3 tablespoons minced fresh chives

1. Cook potatoes in a large saucepan in boiling water to cover 15 minutes or until tender. Drain and cool. Cut potatoes into 1/8-inch-thick slices; set aside.
2. Combine cream cheese and next 3 ingredients in a small bowl, mixing well. Set aside. Combine tomato, olives, and vinegar in a small bowl; toss gently. Set aside. Cut 2 circles from each flour tortilla, using a 4-inch round cookie cutter. Spread cheese mixture evenly over tortilla circles. Overlap potato slices around edges of tortillas to form circles. Coat potato slices with cooking spray.
3. Place a baking sheet in a 400u0b0 oven for 5 minutes. Remove from oven; immediately arrange tarts on hot baking sheet, and bake 8 to 10 minutes or until hot and tortillas are crisp. Spoon tomato mixture evenly onto centers of tarts; sprinkle with chives. Serve immediately.

red potatoes, light process cream cheese, blue cheese, fresh rosemary, freshly ground pepper, tomato, olives, balsamic vinegar, flour tortillas, olive oil, fresh chives

Taken from www.myrecipes.com/recipe/blue-cheese-potato-tarts (may not work)