Description
A festive and crunchy appetizer featuring crisp celery boats filled with a creamy, tangy, and nutty cranberry-pecan mixture, perfect for holiday gatherings.
Ingredients
Scale
For the Crust:
- 4 large celery stalks, washed and trimmed
- 1/2 cup cream cheese, softened
- 1/4 cup dried cranberries, chopped
- 1/4 cup pecans, toasted and chopped
- 1 tablespoon honey
- 1/2 teaspoon orange zest
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
1. Prepare the Crust:
- In a medium bowl, combine the softened cream cheese, chopped dried cranberries, chopped pecans, honey, and orange zest. Mix until well blended and season with salt and black pepper to taste.
- Cut each celery stalk into 3-4 inch segments, creating ‘boats’ with a natural groove. Pat the celery dry with a paper towel to ensure the filling adheres well.
- Spoon or pipe the cranberry-pecan mixture into the celery grooves, filling them evenly. Garnish with additional chopped pecans or fresh parsley if desired.
- Arrange the filled celery boats on a serving platter. Chill in the refrigerator for at least 15 minutes before serving to allow the flavors to meld.
Notes
You can customize the seasonings to taste.