Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add flour to butter mixture, beating at low speed until blended. Shape mixture into 24 balls and place on a baking sheet, cover and chill 1 hour.
Place dough balls into cups of a lightly greased 24-cup mini-muffin pan; press dough, forming a shell.
Preheat oven to 375°. Whisk together half-and-half and next 2 ingredients. Sprinkle bacon into pastry shells; top each with 1 tsp cheese. Drizzle half-and-half mixture over cheese. Sprinkle chives over half-and-half mixture.
Bake at 375° for 25-30 minutes or until puffed and golden brown. Remove from pan to a wire rack and cool 5 minutes. Serve warm.
Originally Submitted
7/1/2012
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