ANDOUILLE SAUSAGE & PECAN TARTS

$1,000 Best Appetizer Winner Richard Boulanger, Williston, VT

Ingredients

3 slices diced bacon
1/4 cup small diced andouille sausage
2 tablespoons minced onion
15 Athens® Mini Fillo Shells (1 box)
2 ounces softened cream cheese
1 tablespoon softened butter
1 teaspoon light brown sugar
1/4 teaspoon fresh chopped thyme leaves
3 tablespoons finely chopped pecans
2 1/2 tablespoons grated hot pepper cheese
2 1/2 tablespoons finely chopped pecans

In a medium skillet, sauté bacon and andouille sausage over medium high heat, stirring frequently until crisp. With slotted spoon, transfer to a paper towel and drain. Add onions to skillet and sauté until just tender, drain. In a small bowl, combine the bacon, sausage and onion, and place 1 tablespoon of mixture into each Fillo Shell.

In a small bowl, combine cream cheese, butter, brown sugar and thyme, mixing well. Stir in 3 tablespoons pecans, and place 1 heaping tablespoon cream cheese mixture over sausage filling. Top each with 1/2 teaspoon grated hot pepper cheese and 1/2 teaspoon of remaining chopped pecans. Bake in preheated 350°F oven for 5-7 minutes. Serve immediately.