Blue Cheese & Potato Layered Appetizer Crisps

• Blue Cheese Spread
• PHILADELPHIA Original Cream Cheese, softened
• Danish blue cheese
• 2-1/4 tsp. roasted garlic
• Appetizer Crisps
• - pastry dough (for pie crusts)
• 42 each fingerling potatoes, each cut into 12 thin slices
• 6 Tbsp. olive oil
• to taste salt and black pepper
• 1 cup red onions, sliced, caramelized
• 1/4 cup roasted red peppers, brunoise
• 6 slices OSCAR MAYER Bacon, cooked, chopped Rite Aid 2 For $7.00 thru 02/06
• 3 Tbsp. fresh chives, chopped

1. Blue Cheese Spread: Beat ingredients with mixer 1-1/2 min.
2. or until well blended, stopping after 1 min.
3. to scrape bottom and side of bowl.
4. Appetizer Crisps: Roll pastry dough on lightly floured surface to 1/8-inch thickness; cut into 42 (3-1/2-inch) rounds (or into 14 rounds for trial recipe), rolling trimmings as necessary.
5. Place in single layer in sheet pans; prick with fork.
6. Spread each dough round with 2 tsp.
7. of the BLue Cheese Spread; top with 12 potato slices, arranging in circular pattern and overlapping as necessary to fit.
8. Brush with oil; season with salt and black pepper.
9. Bake in 400 degrees F-convection oven 10 to 12 min.
10. or until potatoes are crisp and edges of crusts are lightly browned.
11. Top each tart with about 1 tsp.
12. onions, 1/4 tsp.
13. red peppers, 1 tsp.
14. bacon and pinch of chives.

philadelphia original cream cheese, blue cheese, garlic, appetizer crisps, pastry, fingerling potatoes, olive oil, salt, red onions, red peppers, bacon, fresh chives

Taken from www.kraftrecipes.com/recipes/blue-cheese-potato-layered-appetizer-crisps-114503.aspx (may not work)