"Michael "Dog3" Lonergan" > wrote in message
6.121...
> I'm going to an open house on 2/18 to bid farewell to a neighbor that is
> moving. 3 other neighbors are hosting it for her. When I did the RSVP I
> asked if I could help in any way or bring something. One of the hostesses
> said if I wanted to bring something special or especially tasty to bring it
> along. Otherwise just bring myself. The hosts are all foodies and I'd
> like to take something. I can't really think of much that will wow them.
> I'm thinking about a brie/gorgonzola/roasted red pepper torte served with
> peppered water crackers but I have done it to death. It's a popular item
> but I want something different.
>
> I've made both of these apps below. Both are good and do well for large
> groups. They are not messy either. See what you think. Any other
> suggestions are most welcome.

This is in the RFC cookbook and is sensational to look at & to eat.

Dimitri

http://www.landolakes.com/mealideas/...?RecipeID=9135


BLUE CHEESE APPETIZER TART


A creamy rich blue cheese filling is baked in a flaky pastry tart and garnished
with roasted red peppers, pine nuts and parsley in this ever popular appetizer.


Preparation time: 30 min Baking time: 37 min
Yield: 16 servings


Pastry Ingredients:
1 1/2 cups all-purpose flour
1/2 cup LAND O LAKES® Butter
5 to 6 tablespoons ice water


Filling Ingredients:
1 (8-ounce) package cream cheese, softened
1/3 cup crumbled blue cheese
1/4 cup LAND O LAKEST Heavy Whipping Cream
1 egg, slightly beaten
1/4 teaspoon coarsely ground pepper
1/3 cup chopped roasted red peppers
3 tablespoons lightly toasted pine nuts or your favorite chopped nuts
2 tablespoons chopped fresh parsley

Heat oven to 375°F. Place flour in large bowl; cut in butter until mixture
resembles coarse crumbs. Mix in water with fork until flour is just moistened.
Shape into a ball. Roll out pastry on lightly floured surface into 12-inch
circle.

Place into 9 or 10-inch tart pan with removable bottom or pie pan; press firmly
on bottom and up sides of pan. Cut away excess pastry; prick all over with fork.
Bake for 17 to 22 minutes or until very lightly browned.

Meanwhile, combine cream cheese and blue cheese in large bowl. Beat at medium
speed, scraping bowl often, until creamy. Continue beating, gradually adding
whipping cream, egg and ground pepper until blended. Spread into baked pastry.
Sprinkle with roasted red pepper, pine nuts and parsley.

Bake for 20 to 25 minutes or until filling is set. Let stand 20 minutes before
serving. Cut into wedges. Cover; store refrigerated.