Celery Boats filled with Gorgonzola Cheese
A classic Italian appetizer more common in the North of our peninsula where Gongonzola cheese is produced.
I’m a Gongonzola cheese lover, but if you’ve never tasted it I suggest you to try it before preparing this recipe. Gorgonzola has a characteristic taste and a distinctive flavor and for some of you it could be too strong. The best way to taste it is to leave it out of the fridge for at least 30 minutes before serving. Don’t substitute Gorgonzola with blue cheese, Rockford or Stilton because they seem similar but they’re not. The cheese used in this recipe is the sweet variety which is creamy and slightly spicy, not the spicy and hard type which resembles the above mentioned cheeses.
Ingredients:
4 crisp celery stalks
1/2 cup soft Italian Gorgonzola cheese
1 Tbsp. finely chopped walnuts
Instructions:
1.Trim the stalks and cut them into 4-inch pieces.
2. In a bowl combine the gorgonzola cheese with the walnuts. Stir the ingredients together until smooth and well combined.
3. Fill the celery sticks with the cheese mixture and chill before serving.
Recommended resources:
Consortium for the Protection of Gorgonzola Cheese
[...] common variety in Italy which is white, creamy and slightly spicy and used in several dishes like Celery and Gorgonzola. Rennet apples are a tart Italian apple with a soft flesh that tastes better when cooked. [...]