Recipe tester substituted good-quality blue cheese for the Gorgonzola dolce, the milder variety of this cheese. From “Lidia’s Mastering the Art of Italian Cuisine,” by Lidia Bastianich (Alfred Knopf, 2015). This recipe appeared with a December 2015 story: Enjoy a Feast of Appetizers.
4 ounces Gorgonzola dolce, room temperature
3/4 cup mascarpone, room temperature
1/2 Granny Smith apple, cored but unpeeled, finely diced
10 inner celery stalks, trimmed and cut into 3 pieces each
1/2 cup inner celery leaves, for garnish
In medium bowl, mash together the blue cheese and marscarpone until smooth. Stir in the diced apple, and mix well.
Use a teaspoon to stuff the mixture into the celery stalks. Chill for an hour before serving and serve garnished with the celery leaves.
Yield: about 30 pieces
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