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Brussels Sprouts Hors D'Oeuvres

Natural.Foodie's picture
Ingredients
  Brussels sprouts 20 Ounce (4 Pints)
  Blue cheese 4 Ounce (At Room Temperature)
  Cream cheese 4 Ounce (At Room Temperature)
  Scallions 6 , minced (Whites And Tender Green)
  Salt 1 Teaspoon
Directions

1. In a large pot of rapidly boiling water, cook the brussels sprouts until crisp-tender, about 8 minutes. Drain in a colander and refresh under cold running water. Set aside to drain.
2. Meanwhile, in a medium bowl, combine the blue cheese, cream cheese, scallions and salt; mix until well blended.
3. Cut off 1/8 inch from the stem end of each brussels sprout to give it a flat base. Using a small melon bailer, hollow out a deep well in the top of each sprout.
4. Pack the cheese mixture into a pastry bag fitted with a 3/8-inch plain tip (#5) and pipe into the hollowed sprouts. Arrange the hors d'oeuvres on a platter and serve at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Mixing
Restriction: 
Vegetarian
Ingredient: 
Cheese
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
10

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