12stalks of celerycleaned and cut into 3 to 4 pieces about 4 - 5 inches long
8ouncescream cheeseroom temperature
10pimento stuffed green oliveschopped
1/4cupchopped pecansor walnuts
1/4cupcrumbled blue cheese
1tablespoonsour creammake that a heaping tablespoon
Fresh ground pepper to taste
Bring cream cheese to room temperature
In the meantime wash, dry and slice celery. Choose stalks that have a wider "boat" to make them easier to fill. Cut the sticks to an even size of 4 - 5 inches. Celery keeps a long time in the refrigerator, save the pieces for later to make soup or mirapoix.
Dice olives and pecans and set aside. When the cream cheese is softened, in a medium sized bowl, add olives, pecans, blue cheese and sour cream. Mix very well, adding milk to make the mixture more spreadable.Fold in the pecans and olives.
With a spreader or a knife, heap the cream cheese mixture on the stalks of celery and pat it in to neatly fill the celery stick. Using the back of the knife or spreader, clean the sides of the celery.
It will take about an hour for a 8 ounce brick of cream to soften at room temperature. Cutting the cheese into chunks will reduce the time it takes to soften.If you want to soften cream cheese in a jiff, just place the unwrapped cheese on a microwave soft plate and microwave on high for 15 secondsWant to add a little more color to those celery sticks? Once filled, sprinkle on some paprika.