Brussels Sprouts Hors D'Oeuvres
|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)|
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.
Calories 106 Calories from Fat 64
% Daily Value*
Total Fat 7 g11.3%
Saturated Fat 4.3 g21.7%
Trans Fat 0 g
Cholesterol 21 mg7%
Sodium 404 mg16.8%
Total Carbohydrates 6 g2.2%
Dietary Fiber 2.4 g9.6%
Sugars 1.9 g
Protein 5 g10.4%
Vitamin A 14.9% Vitamin C 83.1%
Calcium 10.1% Iron 5.6%
*Based on a 2000 Calorie diet