Celery and Cheese Bite

Raw celery is excellent and tender, providing you remove the string along the stalk. You can also use the cream cheese as a dip for the celery, rather than piping it.

6 large white celery stalks
2 hard-cooked eggs, shelled and chopped
1 small onion, finely chopped
180 g/6 oz fresh goats’ cheese, or other creamy cheese
1 tbsp snipped fresh chives
Pepper

Peel the celery stalks using a vegetable peeler or sharp knife to remove the strings, then cut them in 18 pieces about 5 cm/2 in long; set aside. Combine with the onion and cheese and stir until creamy. Add pepper to taste.
Fill a pastry bag fitted with a fluted end with the mixture. Pipe on to the celery pieces to fill the cavities. Sprinkle with the chives. Arrange on a platter and chill until ready to serve.
Makes 18.

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