Categories: Appetizers
Ingredients
- 4 ounces soft goat cheese, crumbled
- 4 ounces (half an 8-ounce package) cream cheese, brought to room temperature
- 1 ounce (2 tablespoons) plain whole-milk yogurt, such as Greek Gods or Fage brand
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon hot sauce
- Salt and pepper to taste
- 2 tablespoons purchased olive tapenade or roughly chopped black olives
- 2 tablespoons chopped Roasted Red Peppers (p.78 in Nourished) or purchased
- 1 bunch of celery
- Dash of smoked paprika for olive-filled celery sticks
- Minced fresh parsley for roasted-pepper filled sticks
Directions
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Pureé goat cheese, cream cheese, yogurt, Worcestershire, and hot sauce in the bowl of a food processor and puree until smooth or mix by hand. Season with salt and pepper to taste. Divide cheese mixture in half. Stir tapenade or chopped olives into one half and roasted red peppers into other half. Set aside. Filling can be made ahead and softened to room temperature before using.
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Peel celery with a vegetable parer to remove all the strings. Cut into 3- or 6-inch lengths. With a small spatula, fill each celery stalk with 1 to 2 tablespoons cheese mixture or pipe filling using a pastry tube with the star tip. Use olive filling for half the stalks and red pepper filling for the rest. Sprinkle half the appetizers with paprika and garnish half with snipped fresh parsley. Serve chilled.