1 (8 oz.) pkg. chilled ripe Brie or Camembert cheese
1 (3 oz.) pkg. Ricotta cheese, softened
2 tbsp. butter, softened
2 tbsp. chives, snipped
1/3 c. pine nuts
1 lg. bunch celery

Remove crust from Brie while it is cold. Let stand at room temperature to soften to spreading consistency. Add ricotta and butter; cream until smooth. Stir in chives and nuts. Cut a slice from top of celery bunch to remove leafy ends. Cut slice from bottom to loosen stalks. Separate and wash stalks; remove strings; dry with paper towel.

Stuff stalks with cheese mixture. Starting with center stalks, reassemble celery into bunch. Wrap tightly with aluminum foil and chill. Cut firm bunch into 1/2 inch slices. Serve on bed of shredded carrots, if desired.