Apple-celery carpaccio with nut cream cheese balls

Name: Apple-celery carpaccio with nut cream cheese balls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 small apples; 4 TABLESPOONS Lemon juice; 250 g Celery; 2 Tomatoes; 5 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 TABLESPOONS Olive oil; 60 g Walnut kernels; 200 g Double cream cream cheese; 2 cl Cognac

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 small apples
4 TABLESPOONS Lemon juice
250 g Celery
2 Tomatoes
5 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 TABLESPOONS Olive oil
60 g Walnut kernels
200 g Double cream cream cheese
2 cl Cognac

Directions

1
Wash and dry apples. Stick out the core. Then slice or slice the apples thinly. Sprinkle with lemon juice. Clean the celery (keep celery green), wash and cut diagonally into slices.
2
Chop the celery green. Clean, wash, quarter and seed the tomatoes. Cut the flesh into small cubes. Season vinegar with salt and pepper. Whip oil into it. Add tomatoes and celery green. Chop the nuts. Mix cream cheese, cognac and nuts (except some for garnishing). Form balls with an ice cream scoop. Divide apple and celery slices between four plates.
3
Chop the nuts. Mix cream cheese, cognac and nuts (except some for garnishing). Form balls with an ice cream scoop. Divide apple and celery slices between four plates. Pour tomato vinaigrette over them. Arrange cream cheese scoops on top. Sprinkle with remaining nuts