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Recipe
Brie Stuffed Celery Wheel Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 390g | |
| Calories 1346 | |
| Calories from Fat 1050 | 78% |
| Total Fat 120.56g | 151% |
| Saturated Fat 62.84g | 251% |
| Trans Fat 0.0g | |
| Cholesterol 331mg | 110% |
| Sodium 1666mg | 69% |
| Potassium 688mg | 20% |
| Total Carbs 8.94g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 2.83g | 2% |
| Protein 61.86g | 99% |
Ingredients Convert Measures
- 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
Directions
- 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.
