Stuffed Celery

By kimvess

Ingredients

• 6 oz. crumbled blue cheese (about 3⁄4 cup),
• preferably Roquefort, at room temperature
• 6 oz. cream cheese, cut into 1" cubes,
• at room temperature
• 1 ⁄4 cup sour cream
• 1 ⁄2 tsp. worcestershire sauce
• 1 ⁄8 tsp. hot sauce, preferably Tabasco
• Green leaf lettuce, for garnish
• Crushed ice (optional)
• 10 ribs celery, ends trimmed
• Paprika, for garnish
• 5 pitted black California olives, halved,
• for garnish
• Curly parsley, for garnish

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. In the bowl of a food processor, purée the blue cheese, cream cheese, sour cream, worcestershire, and hot sauce until mixture is smooth and creamy. Using kitchen shears, cut 1⁄4" from a corner of a 1-qt. resealable plastic bag and fit with a small pastry tip. Using a rubber spatula, transfer the cheese mixture to the bag and refrigerate for 30 minutes to firm up.

2. Arrange lettuce on a platter and top with 1 cup crushed ice (if using). Line platter with celery sticks. Pipe about 2 tbsp. chilled cheese mixture into each celery stick. Sprinkle paprika over celery and garnish each with an olive half and parsley.