STYLETHREAD -- LET'S TALK SHOP!

i made these for  a party this weekend and they were really good and easy to make.  plus they can be made ahead.  so i thought i would share since i'm always looking for good finger food that i can make the day before to serve at cocktail parties:

Gorgonzola cocktail tarts (from Bon Appetit)

makes about 45

nonstick vegetable oil spray
3 large eggs
1 1/2 c. low-fat cottage cheese
1 c. buttermilk baking mix
1/4 c. butter, melted
3 tbls. sour cream
1/2 tsp fresh rosemary
1/2 tsp. salt
1/4 tsp. black pepper
1/2 c. (packed) crumbled gorgonzola cheese (about 3 oz)  ((the first batch i made didn't seem to have enough gorgonzola so the next one i put maybe a not so packed cup -- i think somewhere in between the 2 would be perfect)
walnut halves and/or pine nuts for garnish

preheat oven to 400.  spray about 45 1 3/4" diameter muffin cups with nonstick spray.

wisk eggs and next 7 ingredients in a large bowl to blend well.  stir in gorgonzola.  fill each cup with a generous 1 tbls. batter.  top batter in each cup with walnut half or pine nuts.  (i also put some fresh rosemary on top to add color)

bake tarts until golden and puffed, about 28 minutes (in my convection oven (not true convection) at 400, exactly 28 minutes was perfect).  cool in pans 5 minutes.  serve warm or at room temperature.

can be prepared 1 day ahead.  cool in pans, wrap in foil and refridgerate.  reheat uncovered  at 350 for 10 minutes.