Celery and Cheese Verrines
Celery and Cheese Verrines
Ingredients
- 1 teaspoon (5 ml) cornstarch
- 1 1/4 cup (310 ml) evaporated milk (unsweetened)
- 1/2 teaspoon (2.5 ml) jalapeño Tabasco sauce
- 1/4 teaspoon (1 ml) onion salt
- 1 1/4 cups (310 ml) grated cheddar cheese (115 g / 1/4 lb)
- 2 tablespoons (30 ml) chopped celery leaves
- 2 tablespoons (30 ml) chopped walnuts (optional)
- 4 stalks celery, cut into sticks, about 1/4-inch (1/2-cm) thick
- Breadsticks or long crackers, cut into thirds, to taste
- Freshly ground pepper
Instructions
- In a small saucepan, dissolve the cornstarch in the evaporated milk. Bring to a boil, whisking constantly. Add the Tabasco sauce, onion salt, and cheese and stir until the cheese has melted. Transfer to a bowl.
- Cover with plastic wrap directly on the cheese mixture and let cool. Refrigerate for 3 hours or until completely chilled.
Celery and Cheese Verrines