Quick Celery Boats with Whipped Ricotta, Spiced Pear and Toasted Walnut

Instructions

1. 1

   1. Cut the celery stalks into pieces about 3 to 4 inches long and arrange them on a serving platter.

2. 2

   2. In a bowl, mix the ricotta with the lemon juice and zest, 1 teaspoon (5 ml) olive oil, half of the salt, and a little black pepper. Mash with a fork until lightly whipped and creamy.

3. 3

   3. Heat a small skillet over medium heat, about 350°F / 175°C surface temperature. Add the remaining teaspoon of olive oil, the diced pear, cinnamon, the rest of the salt, and the honey. Cook for 3 minutes, stirring, until the pear is just tender but still holds its shape.

4. 4

   4. Add the walnuts to the same skillet and toast for 1 more minute with the pear, stirring so they coat in the spiced juices. Remove from the heat and let cool slightly for 1 minute.

5. 5

   5. Fill each celery piece with a spoonful of the whipped ricotta. Spoon the warm pear and walnut mixture on top.

6. 6

   6. Finish with the chopped mint, a little more black pepper, and, if desired, a very light extra drizzle of honey. Serve right away.