Celery Stuffed With Smoked Gouda and Sun-Dried Tomatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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An easy appetizer from Bon Appetit, November 2000. We usually add some Cajun seasoning, chili powder, or Tabasco for a little more of a kick. We also discovered that we like this even better as a spread on crackers. Ingredients:
1/2 cup mayonnaise |
1/4 cup buttermilk |
1/2 teaspoon paprika |
1 1/4 cups smoked gouda cheese, grated |
1/3 cup sun-dried tomato packed in oil, drained, finely chopped (about 2 ounces) |
24 stalks celery, 4-inch lengths, see note |
1 teaspoon cajun seasoning (optional) |
5 drops tabasco sauce (optional) |
Directions:
1. Note:.
2. Use 24 small inner celery stalks with leaves(from about 3 bunches of celery).
3. Whisk mayonnaise, buttermilk and paprika in small bowl to blend.
4. Mix in cheese and tomatoes.
5. Season mixture with salt and pepper.
6. (Can be prepared 1 day ahead. Cover and refrigerate.).
7. Fill cavity of celery stalks with cheese mixture.
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