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CELERY AND CHEESE ROSETTES

 

Ingredients for 28 servings:

4 ounces blue cheese

4 ounces Neuchatel or cream cheese

4 ounces unsalted butter

2 tablespoons whipping cream

Sea salt and freshly ground white pepper to taste

¼ teaspoon Tabasco or Cayenne

1 small head celery

28 slices French bread rounds, toasted and buttered

 

Directions:

Combine the cheeses, butter and cream in the workbowl of a food processor.  Pulse to blend well.  Season to taste with sea salt and pepper.

 

Cut the celery head to a 7-1/2” length.  Trim ½” off the bottom of the head.  Separate and rinse stalks as needed.  Fill the stalks with the cheese filling and reassemble the stalks into a head.  Wrap tightly and chill until just before serving.

 

Cut the celery into ¼” slices and serve on the toast.