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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Bagel Chips with Ricotta, Chive Puree and Prosciutto Recipe

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This recipe for Bagel Chips with Ricotta, Chive Puree and Prosciutto is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup snipped chives
1/4 cup extra-virgin olive oil
2 tbsp marcona almonds
salt to taste
1 cup fresh ricotta cheese
48 small, plain bagel chips
12 thin slices proscuitto (4oz) cut into 3" wide strips

Directions:
Directions:
1. In a blender, combine chives, olive oil, almonds and a pinch of salt and pulse to a coarse puree.

2. In a small bowl, lightly season the ricotta with salt and spread about 1 tsp onto each bagel chip. Carefully spoon a small dollop of the chive puree on top of each chip and garnish each with a loosely rolled up slice of proscuitto. Transfer bagel chips to a platter and serve.

The hors d'oeuvres can be prepared up to 1 hour ahead and kept at room temperature, covered.

Number Of Servings:
Number Of Servings:
48 canapes
Preparation Time:
Preparation Time:
30-minutes
Personal Notes:
Personal Notes:
This is really easy and delicious.

 

 

 

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