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Add a photoRaciónes: 4
Ingredientes
- 1 (8 ounce.) pkg. chilled ripe Brie or possibly Camembert cheese
- 1 (3 ounce.) pkg. Ricotta cheese, softened
- 2 tbsp. butter, softened
- 2 tbsp. chives, snipped
- 1/3 c. pine nuts
- 1 lg. bunch celery
Direcciones
- Remove crust from Brie while it is cool. Let stand at room temperature to soften to spreading consistency. Add in ricotta and butter; cream till smooth. Stir in chives and nuts. Cut a slice from top of celery bunch to remove leafy ends. Cut slice from bottom to loosen stalks. Separate and wash stalks; remove strings; dry with paper towel.
- Stuff stalks with cheese mix. Starting with center stalks, reassemble celery into bunch. Wrap tightly with aluminum foil and chill. Cut hard bunch into 1/2 inch slices. Serve on bed of shredded carrots, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 335 | |
| Calories from Fat 258 | 77% |
| Total Fat 29.62g | 37% |
| Saturated Fat 15.36g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 431mg | 18% |
| Potassium 209mg | 6% |
| Total Carbs 2.85g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.96g | 1% |
| Protein 15.57g | 25% |
