Best Celery Boats With Gruyère Pesto Recipes

Rockin' Celery Boats image

Provided by Food Network

Time 40m

Yield 10 servings

Number Of Ingredients 8

12 celery stalks, peeled
1/2 cup pecans
1 tablespoon honey
1 tablespoon melted butter
Pinch cayenne pepper
Pinch sea salt
8 ounces cream cheese, softened
2 red jalapenos, seeded

Steps:

Cut the celery into 4-inch-long pieces, then slice off a thin edge at the rounded part of the stalk to help them lie flat while stuffing. Place them in a bowl of ice water and refrigerate until ready to stuff.
In a bowl, toss the pecans with the honey, butter, cayenne and salt, making sure the nuts are well coated. Spread on a baking sheet, bake until nuts are toasted, about 8 to 10 minutes. Remove from the oven and allow them to cool completely.
Chop pecans coarsely in a food processor. Add the cream cheese and process until smooth. Remove celery from the refrigerator, drain and dry well. Scrape cream cheese/nut mixture out of the food processor into a pastry bag fitted with a large star tip. Fill each celery boat with a generous amount of the mixture.
Cut the jalapenos into thick strips, and then cut each strip in half at an angle. This should look like a sail. Garnish each of your celery boats with its red jalapeno sail.

Celery Boats with Gruyère Pesto image

Yield Makes about 50 hors d'oeuvres

Number Of Ingredients 6

1 bunch of celery, separated into ribs, washed well, trimmed, and strings discarded
1/2 pound Gruyère
3 tablespoons pine nuts
1/2 cup packed fresh basil leaves
2 tablespoons white-wine vinegar
1/3 cup olive oil

Steps:

With a small knife trim a strip down the length of the rounded side of each celery rib to form a flat bottom and cut the ribs on the diagonal into 1 1/2-inch boats. Put the celery boats in a bowl of ice and cold water and chill them, covered, until ready to assemble the hors d'oeuvres. Cut 6 ounces of the Gruyère into 1-inch julienne strips and grate fine the remaining 2 ounces. In a food processor or blender combine the grated Gruyère and the pine nuts and blend the mixture unitl it is a paste. With the motor running add the oil in a stream and blend the pesto until it is emulsified. In a bowl toss the julienne Gruyère with the pesto and fill the celery boats, drained and patted dry, with the mixture. The hors d'oeuvres may be made up to 1 day in advance and kept covered and chilled. Serve the hors d'oeuvres at room temperature.