Blue Cheese & Potato Layered Appetizer Crisps

Blue Cheese & Potato Layered Appetizer Crisps
42 servings, 1 tart each


Ingredients Weights Measures
Blue Cheese Spread
PHILADELPHIA Original Cream Cheese, softened 7 oz. -
Danish blue cheese 7 oz. -
roasted garlic - 2-1/4 tsp.
Appetizer Crisps
pastry dough (for pie crusts) 6 lb. -
fingerling potatoes, each cut into 12 thin slices 2 lb. 42 each
olive oil 3 fl oz 6 Tbsp.
salt and black pepper - to taste
red onions, sliced, caramelized 8 oz. 1 cup
roasted red peppers, brunoise 1-1/2 oz. 1/4 cup
OSCAR MAYER Bacon, cooked, chopped 6 oz. 6 slices
fresh chives, chopped - 3 Tbsp.


BLUE Cheese Spread: Beat ingredients with mixer 1-1/2 min. or until well blended, stopping after 1 min. to scrape bottom and side of bowl.

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. Place in single layer in sheet pans; prick with fork.

SPREAD each dough round with 2 tsp. of the BLue Cheese Spread; top with 12 potato slices, arranging in circular pattern and overlapping as necessary to fit. Brush with oil; season with salt and black pepper.

BAKE in 400ºF-convection oven 10 to 12 min. or until potatoes are crisp and edges of crusts are lightly browned. Top each tart with about 1 tsp. onions, 1/4 tsp. red peppers, 1 tsp. bacon and pinch of chives.

Kraft Kitchens Tips

How to Slice the Fingerling Potatoes
Use a mandolin to thinly slice the potatoes.
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