Herb Cream Cheese for Celery Roses

Herb Cream Cheese

(Makes 16 tablespoons)

  • 1 Tablespoon Fresh Parsley, minced

  • 1 Tablespoon Fresh Chives, minced

  • 1 Tablespoon Fresh Marjoram, minced

  • 1 Teaspoon Fresh Thyme (lemon thyme if you have it)

  • 1/2 Teaspoon Fresh Lemon Zest

  • 1 Tablespoon Lemon Juice

  • 1/4 Teaspoon Garlic Powder

  • 1/8 Teaspoon Sea Salt

  • 4 ounces (50% less fat) Cream Cheese

Mix all ingredients together until smooth. Don't use a food processor for this or the cream cheese will turn green.  Spread cheese mixture on each rib of celery, making sure to clean the sides, do not overfill.  After you have all six ribs filled, stack them together beginning with the smaller center ribs of the celery. Press together gently so as not to squeeze out the cream cheese.  Wipe the edges clean after you have them all formed together.  The more celery ribs you add the more your "flower" will take shape. The celery stalk I used today did not have small center stalks. I think those would make a better center than what I show here so use those if you have them.  Once you get all your stalks together, lay it down on a cutting board and carefully cut into 1 inch thick slices.  Clean you knife off after each cut.  Now that I see them plated, I think it would be a good idea to rotate the celery roll after each cut.  You can see by the top flower that it kept it's round shape, where as the lower flowers have a flat side to them.

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