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.