Recipe courtesy of Gourmet Magazine
Total:
15 min
Active:
15 min
Yield:
50 hors d'oeuvres
Level:
Easy

Ingredients

Directions

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 Gruyere into 1-inch-julienne strips and grate fine the remaining 2 ounces. In a food processor or blender combine the grated Gruyere and the pine nuts and blend the mixture until it is minced fine. Add the basil and the vinegar and blend the mixture until 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 julienned Gruyere 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.

IDEAS YOU'LL LOVE

Rockin' Celery Boats

Recipe courtesy of Pilar Sanchez

Celery Boats with Gruyere Pesto

Recipe courtesy of Gourmet Magazine

Celery Boats with Gruyere Pesto

Recipe courtesy of Sara Moulton

Cheese Boat

Recipe courtesy of Trisha Yearwood

Pineapple Boats

Recipe courtesy of Laura Calder

Celery Bellinis

Recipe courtesy of Food Network Kitchen

Celery Gratin

Recipe courtesy of Food Network Kitchen

Braised Celery

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Giada at Home

          10am | 9c

          Giada at Home

          10:30am | 9:30c

          Giada at Home

          11am | 10c

          Giada Entertains

          11:30am | 10:30c

          The Pioneer Woman

          1:30pm | 12:30c
          On Tonight
          On Tonight

          Diners, Drive-Ins and Dives

          8pm | 7c

          Burgers, Brew & 'Que

          4:30am | 3:30c

          Get Cooking