INGREDIENTS:

1/2 cup butter, softened
3 oz. pkg. cream cheese, softened
2-3 Tbsp. milk
1-1/2 cups flour
1/8 tsp. salt
24 cooked frozen meatballs, thawed
1/3 cup processed cheese spread
1/4 cup shredded Cheddar cheese
24 small slices mozzarella cheese
sliced pitted ripe or green olives
PREPARATION:

Preheat oven to 425 degrees F. For cream cheese pastry, combine butter and cream cheese until well mixed and beat in milk. Add flour and salt, mix well and shape into a ball. Chill at least 2 hours. Using about 1 tablespoon of dough, form into a small ball and press into miniature muffin cups to line the bottom and sides. Bake at 425 degrees 4-6 minutes until light golden brown. Cool. Makes about 24.
Combine cheese spread and cheddar cheese in a small bowl. Spoon a small amount of this mixture in the baked tart shells. Top each with a thawed meatball. Bake at 350 degrees 15 minutes until heated. Top each meatball with a piece of mozzarella cheese and place a ripe olive slice on the sour cream to create the eye. The cheese will melt and help hold the olive on the tarts. Makes 24