- Cut celery into 2" long pieces. Shave bottom of each celery piece to flatten.
- Cream together Gorgonzola and Mascarpone. Blend in S & P.
- Spread mixture into each celery piece.
- Garnish with walnut halves.
Makes 30 pieces.
- 1/3 lb. Piccante Gorgonzola (if available) at room temperature
- 1/4 lb. Mascarpone Cheese at room temperature
- 1/4 tsp Salt
- 1/4 tsp Black pepper
- 6 Celery stalks, tops removed
- 1/4 cup Walnut halves for garnish