Made with St. Pete's Select Blue Cheese

This is our take on the old-school hors d’oeuvre Stuffed Celery.  We use our decadent St. Pete’s Select to replace the Roquefort that was originally called for in this recipe (Roquefort was all the rage in 1919 after all….).

Ingredients:

• 10 large celery stalks, cleaned and ends trimmed off
• 1- 8oz Prairie Farms cream cheese
• 4-6oz St. Pete’s Select Blue cheese
• 5-10 dashes of Worcestershire sauce (to taste)
• 1-2 tbs heavy cream (this is just to thin it out a bit, but remember you still want it to be firm)
• Paprika, for sprinkling

Directions:

Bring cream cheese and Blue cheese to room temperature.  Mix together cream cheese, Blue cheese, Worcestershire and heavy cream.  Refrigerate for about 4-6 hours to combine flavors.*  Pro tip: Add the Worcestershire and the heavy cream in small increments and slowly.  You can always add more, but it is much more difficult to remove something already mixed in.  

Once removed from the refrigerator, bring to room temperature.  Do one more final taste (do you need more Worcestershire?)  Once you feel like it tastes perfect, stuff it into celery and sprinkle with paprika.

*The mixture can be made 1-2 days ahead of time.  We suggest stuffing the celery right before serving for ideal crunch.