10 small red potatoes (about 2 inches in diameter)
1 tablespoon olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
4 oz (1 cup) crumbled Gorgonzola cheese, room temperature
1/2 cup chopped walnuts
2 tablespoons chopped fresh chives
Heat oven to 400 degrees. Slice off each end of each potato; discard. Cut potatoes into 3/8-inch slices (about 3 per potato). In medium bowl, combine potato slices and oil; toss to coat. Arrange slices on ungreased cookie sheet. Sprinkle with salt and pepper. Bake for 20 minutes or until tender. Meanwhile, in small bowl, combine cheese, walnuts and chives; mix well. Top each roasted potato slice with scant 1 tablespoon cheese mixture. Serve warm.