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Bagel Chips With Ricotta Cheese, Chive Puree & Prosciutto

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“Using bagel chips as the base for an hors d'oeuvre is a quick way to add flavor and crunch. Grace Parisi tops the chips with fresh ricotta,, chive puree and prosciutto. As an alternative - use dried apricots in place of the chips.Recipe by Grace Parisi from Food & Wine Magazine,12/2007 Edition. From Best Holiday Hors d'Oeuvres, Pairing of the day, March 2008, Published December 2007. Serve with appley, lively Proseco: Tenuta di Collalbrigo, Brut NV”
READY IN:
30mins
YIELD:
48 Canapes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender or mini food chopper, combine the chives, olive oil, almonds and a pinch of salt & crushed red pepper flakes (if using) and pulse to a coarse puree.
  2. In a small bowl, lightly season the ricotta with salt and spread about 1 teaspoon onto each bagel chip.
  3. Carefully spoon a small dollop of the chive puree on top of each chip and garnish each with a loosely rolled up slice of prosciutto.
  4. Transfer the bagel chips to a platter and serve.

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