Almond Butter and Bacon-stuffed Celery Boats

4 ribs celery

½ pound bacon, chopped

2 tablespoons almond butter

¼ quarter teaspoon kosher salt

Black pepper to taste

Wash celery, cut into 3- to 4-inch lengths using the wider pieces.

In a skillet, render chopped bacon until extra crispy. Reserve fat for a later recipe.

Once bacon has cooled, finely dice and add to almond butter; salt and pepper to taste. Spoon mixture into celery boats.

Makes about eight.

Dan Rich