Bagel Chips with Ricotta, Chive Puree and Proscuito

By Dunjab

Ingredients

• 1/2 cup snipped chives
• 1/4 cup extra-virgin olive oil
• 2 tablespoons marcona almonds
• Salt
• 1 cup fresh ricotta cheese
• 48 small plain bagel chips (1 1/2 inches) or dried apricot halves
• 12 thin slices prosciutto (about 4 ounces), cut into 3-inch-wide strips

Preparation

Step 1

1. In a blender or mini food chopper, combine the 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 teaspoon 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 prosciutto. Transfer the bagel chips to a platter and serve.

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