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Blue Cheese Mousse Stuffed Celery Recipe

Blue Cheese Mousse Stuffed Celery

Prep Time 1 hour
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 10 servings

Ingredients
  

  • 6 oz. crumbled blue cheese at room temperature
  • 6 oz. cream cheese at room temperature
  • ¼ cup sour ream
  • ½ teaspoon Worcestershire sauce
  • teaspoon Tobasco sauce
  • 10 ribs celery peeled with a vegetable peeler, ends trimmed and all cut to the same length
  • Paprika optional
  • 5 pitted black olives halved
  • Green leaf lettuce and parsley for garnish

Instructions
 

  • Process the blue cheese, cream cheese, sour cream, Worcestershire, and hot sauce in a food processor until mixture is smooth and creamy.
  • If a small star pastry tip is available, cut a small corner from a ziplock type freezer/storage bag and insert the tip; otherwise, simply cut a small corner from the bag for piping later. The mousse won't be as decorative without the star tip, but all will be fine.
  • Transfer the cheese mixture into the bag, seal and refrigerate for 30 minutes or more to firm up.
  • Arrange lettuce and parsley on a platter.
  • Pipe the cheese mixture into each celery stick and place the sticks on the platter in a single row.
  • Sprinkle paprika over celery and garnish each stick on one end with an olive half.

Notes

Sometimes blue cheese comes in 4 ounce packages instead of 6 ounces. No need to purchase two packages and only use part of one -- simply use 4 ounces of blue cheese. The mousse will be delicious.