Celery and Cheese Verrines | RICARDO

Ingredients

• 1 teaspoon (5 ml) cornstarch
• 1 1/4 cup (310 ml) evaporated milk (unsweetened)
• 1/2 teaspoon (2.5 ml) jalapeño Tabasco sauce
• 1/4 teaspoon (1 ml) onion salt
• 1 1/4 cups (310 ml) grated cheddar cheese (115 g / 1/4 lb)
• 2 tablespoons (30 ml) chopped celery leaves
• 2 tablespoons (30 ml) chopped walnuts (optional)
• 4 stalks celery, cut into sticks, about 1/4-inch (1/2-cm) thick
• Breadsticks or long crackers, cut into thirds, to taste
• Freshly ground pepper