Saveur

Photo: Andre Baranowski

6 oz. crumbled blue cheese (about 3⁄4 cup),
   preferably Roquefort, at room temperature
6 oz. cream cheese, cut into 1" cubes,
   at room temperature
1⁄4 cup sour cream
1⁄2 tsp. worcestershire sauce
1⁄8 tsp. hot sauce, preferably Tabasco
Green leaf lettuce, for garnish
Crushed ice (optional)
10 ribs celery, ends trimmed
Paprika, for garnish
5 pitted black California olives, halved,
   for garnish
Curly parsley, for garnish

1. In the bowl of a food processor, purée the blue cheese, cream cheese, sour cream, worcestershire, and hot sauce until mixture is smooth and creamy. Using kitchen shears, cut 1⁄4" from a corner of a 1-qt. resealable plastic bag and fit with a small pastry tip. Using a rubber spatula, transfer the cheese mixture to the bag and refrigerate for 30 minutes to firm up.

2. Arrange lettuce on a platter and top with 1 cup crushed ice (if using). Line platter with celery sticks. Pipe about 2 tbsp. chilled cheese mixture into each celery stick. Sprinkle paprika over celery and garnish each with an olive half and parsley.

SERVES 4

This article was first published in Saveur in Issue #119