INGREDIENTS

INSTRUCTIONS

With a small knife trim a strip down the length of the rounded side
of each celery rib to form a flat bottom and cut the ribs on the
diagonal into 1 1/2-inch boats. Put the celery boats in a bowl of ice
and cold water and chill them, covered, until ready to assemble the
hors d'oeuvres. Cut 6 ounces of the Gruyere into 1-inch-julienne
strips and grate fine the remaining 2 ounces. In a food processor or
blender combine the grated Gruyere and the pine nuts and blend the
mixture until it is minced fine. Add the basil and the vinegar and
blend the mixture until it is a paste. With the motor running add the
oil in a stream and blend the pesto until it is emulsified. In a bowl
toss the julienned Gruyere with the pesto and fill the celery boats,
drained and patted dry, with the mixture. The hors d'oeuvres may be
made up to 1 day in advance and kept covered and chilled. Serve the
hors d'oeuvres at room temperature. This recipe yields about 50 hors
d'oeuvres.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of
Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-8682)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
MAD-SQUAD@prodigy.net
03-31-1999
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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