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
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.
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