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 miniature 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 to 30 minutes or until puffed and golden brown. Remove from pan to a wire rack and cool 5 minutes. Serve warm.
Pair with: Sauternes, or Muscat de Beaumes-de-Venise, or German Riesling.
I made these to bring to our club as an appetizer so I doubled the recipe. They were overbaked and dry. I think there is too much dough. They are fussy to make and with the result I got, I wouldn't make them again. It's unforutnate because the flavor of the bacon/parmesan was good. I don't know what I would do to fix the dough. I cut off the dry bottom and served them anyway.