Blue Cheese Potato Tarts

Ingredients

• 1 tablespoon balsamic vinegar 
• 1 ounce cheese blue crumbled
• 0.5 cup process cream cheese light softened
• 3 8-inch flour tortillas fat-free ()
• 3 tablespoons chives fresh minced
• 2 teaspoons rosemary fresh minced
• 0.3 cup olives ripe finely chopped
• 0.5 teaspoon pepper freshly ground
• 9 small round potatoes red
• 1 cup tomatoes seeded finely chopped

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• cookie cutter

Directions

1. Cook potatoes in a large saucepan in boiling water to cover 15 minutes or until tender.
2. Drain and cool.
3. Cut potatoes into 1/8-inch-thick slices; set aside.
4. Combine cream cheese and next 3 ingredients in a small bowl, mixing well. Set aside.
5. Combine tomato, olives, and vinegar in a small bowl; toss gently. Set aside.
6. Cut 2 circles from each flour tortilla, using a 4-inch round cookie cutter.
7. Spread cheese mixture evenly over tortilla circles. Overlap potato slices around edges of tortillas to form circles. Coat potato slices with cooking spray.
8. Place a baking sheet in a 400 oven for 5 minutes.
9. 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.
10. Serve immediately.