Stuffed Celery

Here is a great summer appetizer to enjoy while lounging around outside. It's refreshing, has great eye-appeal and should taste great with a Sauvignon Blanc, Rosé, or a Pinot Gris.

Stuffed Celery

• 1 bunch celery
• 1 250g container plain cream cheese (full fat or light)
• 1/4 cup freshly grated Parmigiana, Asiago or Pecorino Romano.
• 1/3 cup finely chopped, toasted walnuts*
• 2 tbsp chopped basil
• 1 tbsp chopped parsley
• 1 tbsp lemon juice (about the juice of one lemon)
• salt and pepper
  

Wash celery and separate ribs; cut into even lengths.

Combine the rest of the ingredients using an electric mixer, or mix well by hand. Using a butter knife, small rubber spatula, or piping bag, fill the celery ribs with the cheese mixture.

Cover celery with plastic wrap or store in container and chill well before serving. Arrange on a platter and serve. Enjoy!

To toast walnuts:

Dry skillet method:
Cook nuts over medium heat, stirring often, until golden brown.

Oven method:
Preheat oven to 350 degrees. Spread nuts on a baking sheet. Bake, stirring occasionally, for 10-15 minutes, or until nuts are golden brown.