1 cup butter
6 ounces softened cream cheese
2 cups flour
1/4 cup shredded asiago cheese
2 slightly beaten eggs
1/2 cup half-and-half or milk
1/4 cup finely shredded Gouda or Havarti cheese
2 tablespoons chopped, toasted pine nuts
1 tablespoon fresh snipped tarragon
1 tablespoon fresh snipped chives
1/8 teaspoon cracked black pepper

Heat oven to 325°F. Beat butter and cream cheese together till smooth. Add flour and cheese and beat till soft dough forms. Press rounded teaspoonfuls of pastry into bottom and up sides of 1 3/4 inch miniature muffin cups. Combine remaining ingredients. Spoon heaping teaspoonfuls into pastry shells. Bake 25-30 minutes till knife inserted into centers comes out clean. Cool slightly in cups before turning out. Serve warm.