Celery Boats with Lemon Ricotta, Green Apple and Toasted Pepitas

Name: Celery Boats with Lemon Ricotta, Green Apple and Toasted Pepitas
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4
Cuisine: fusion
Ingredients: 11.3 oz celery; 7 oz ricotta cheese; 3.5 oz green apple; 1 oz pumpkin seeds (pepitas); 1 whole lemon; 2 tsp honey; 1 tsp olive oil; 1/3 tsp salt; 1/4 tsp black pepper; 2 tbsp chives

A fast, fresh, crunchy recipe: celery stalks filled with creamy lemon ricotta, topped with green apple, toasted pepitas, and a touch of honey and black pepper. Ready in minutes and perfect as a snack, starter, or light bite.

10 minPrep

4 minCook

14 minTotal

4Servings

VegetarianLow CarbGluten-Free

Ingredients

Adjust servings

8 tallos medianos (aprox. 320 g / 11.3 oz) 320 g celery (3 to 4 in)
200 g 200 g ricotta cheese (whole or parcialmente descremada)
100 g 100 g green apple (cut en cubitos small)
30 g 30 g pumpkin seeds (pepitas) (unsalted)
1 unidad 1 unit lemon (1 tbsp de jugo)
10 ml 10 ml honey (for terminar)
5 ml 5 ml olive oil (for tostar the pepitas)
2 g 2 g salt (or to taste)
1 g 1 g black pepper (freshly ground)
8 g 8 g chives (finely chopped)

Nutrition facts

per serving

123 kcal

Calories

5.1 g

Protein

8.4 g

Carbs

8.2 g

Fat

1.6 g

Fiber

6.8 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyCelery

Instructions

1
Heat a small skillet over medium heat; if you prefer a surface temperature reference, aim for about 160-180 °C / 320-356 °F. Add the olive oil and pumpkin seeds, and toast for 3 to 4 minutes, stirring often, until nutty and lightly puffed. Remove from the heat and let cool for 1 minute.
2
In a medium bowl, mix the ricotta with the lemon zest, lemon juice, salt, and half of the black pepper until smooth and creamy.
3
Add the chopped chives to the ricotta mixture and stir well to distribute evenly.
4
Fill each piece of celery with a generous spoonful of the lemon ricotta.
5
Top the filled celery boats with the diced green apple.
6
Sprinkle the toasted pepitas over the apple and ricotta for crunch.
7
Finish each piece with a light drizzle of honey and the remaining black pepper.
8
Serve immediately to keep the celery crisp.

Chef tips

For a lighter texture, whip the ricotta for 1 extra minute with a fork or small whisk. If the apple will sit for a few minutes, toss it with a few extra drops of lemon juice to keep it looking fresh.

Substitutions

You can substitute the ricotta with well-drained cottage cheese or whipped cream cheese. The honey can be replaced with maple syrup. Chives can be swapped for fresh parsley or dill.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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