Celery Boats with Lemon Ricotta, Roasted Grapes and Paprika Walnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the seedless red grapes on a small baking tray, toss them with 1 tablespoon olive oil, 1 teaspoon honey, and a pinch of salt, and spread them in a single layer.

2. 2

   Roast the grapes at 220 °C / 425 °F for 12 minutes, or until tender, lightly wrinkled, and concentrated in flavor. Remove and let them cool slightly.

3. 3

   While the grapes roast, toast the walnuts in a small skillet over medium heat for 2 to 3 minutes, stirring often. Add the smoked paprika, the remaining 1 teaspoon honey, a pinch of salt, and a few drops of the remaining olive oil. Cook 30 seconds more, stir well, and set aside to cool.

4. 4

   In a bowl, combine the ricotta cheese with the lemon zest, 1 tablespoon lemon juice, the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, black pepper, and half of the chives. Stir until smooth and creamy.

5. 5

   Wash and dry the celery well. If the stalks are very wide, split them lengthwise or cut into 3 to 4 inch pieces to form easy-to-eat boats.

6. 6

   Fill each piece of celery with a generous spoonful of the lemon ricotta mixture. Top with the roasted grapes and finish with the paprika walnuts.

7. 7

   Sprinkle the remaining chives over the boats and serve immediately, or chill for 10 minutes for a cooler appetizer.