Bagel Chips With Ricotta Cheese, Chive Puree & Prosciutto

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: 30 mins
• Yields: 48 Canapes

Ingredients

• 1⁄2 cup  snipped chives
• 1⁄4 cup extra virgin olive oil
• 2  tablespoons  marcona  almonds
•  salt
• 1  pinch crushed red pepper flakes (optional)
• 1  cup  fresh ricotta cheese or 1  cup  goat cheese
• 48  small  plain bagel chips (1 1/2 inches) or 48  small  dried apricot halves
• 4  ounces prosciutto, 12 thin slices, cut into 3-inch-wide strips

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.