Celery and Cheese Verrines
Preparation
20 MIN
Cooking
10 MIN
Cooling
3 H
Output
250 ml (1 cup) or 16 shot glasses

Celery and Cheese Verrines

Ingredients

    Cheese Dip

  • 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)

    Garnish

  • 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

Preparation

Cheese Dip

  1. 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.
  2. Cover with plastic wrap directly on the cheese mixture and let cool. Refrigerate for 3 hours or until completely chilled.

Garnish

  1. Spread the cheese mixture into shot glasses, or about 15 ml (1 tablespoon) each. Sprinkle with the celery leaves and the nuts. Season with pepper. Add 3 celery sticks to each glass.
  2. Put the glasses on a serving tray. Place the remaining celery sticks in a separate glass and serve with some bread sticks.