Stuffed Celery with Olive Tapenade
15min
0min
2
245
Chef's Note
For the best flavor, make the tapenade a day ahead and refrigerate overnight to allow the flavors to develop fully. You can also experiment with adding a pinch of red pepper flakes if you want a subtle heat that's still within the low-spice restriction.
Tags
Ingredients
6 large celery stalks
1/2 cup kalamata olives, pitted
1/4 cup green olives, pitted
1 tablespoon capers, drained
1 small garlic clove
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme leaves
1/4 teaspoon black pepper
4 ounces cream cheese
Instructions
- 1
Wash 6 large celery stalks thoroughly and pat dry with paper towels.
- 2
Trim the ends of the celery stalks and cut them into 3-inch pieces.
- 3
In a food processor, combine 1/2 cup pitted kalamata olives, 1/4 cup pitted green olives, 1 tablespoon drained capers, and 1 small garlic clove.
- 4
Pulse the mixture until coarsely chopped, about 8-10 pulses.
- 5
Add 1 tablespoon fresh lemon juice, 2 tablespoons extra virgin olive oil, 1 teaspoon fresh thyme leaves, and 1/4 teaspoon black pepper to the food processor.
- 6
Pulse a few more times until the mixture is well combined but still has some texture.
- 7
In a small bowl, soften 4 ounces of cream cheese by letting it sit at room temperature for about 10 minutes.
- 8
Using a fork, mix the cream cheese until smooth and spreadable.
- 9
Fill each celery piece with a layer of softened cream cheese, using about 1 teaspoon per piece.
- 10
Top the cream cheese with a generous spoonful of the olive tapenade mixture.
- 11
Arrange the stuffed celery pieces on a serving plate and refrigerate for at least 15 minutes before serving to allow flavors to meld.
Nutrition Information (per serving)
245
4g
5g
24g
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