3.3 24

Bagel Chips with Ricotta, Chive Puree and 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, she sometimes uses dried apricot halves in place of the chips.


slideshow  More Fast Hors d'Oeuvres


  • Total Time:
  • Servings: Makes 48 canapes

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


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


  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.

Suggested Pairing

Appley, lively Prosecco.

Contributed By Photo © Kana Okada Published December 2007

Related Video

More Videos
How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace


You May Also Like


474778 2013-12-06 Grace Parisi fast-column|barbecue-cookout|cocktail-party|graduation-party|holiday-open-house|new-years-eve|appetizers-starters|20-for-a-crowd|basic-easy|fast|make-ahead|no-cook|snack december-2007,bagel chip,fast hors d'oeuvre,no-cook hors d'oeuvre,Grace Parisi,ricotta chive puree,bagel chip with prosciutto recipes,bagel-chips-with-ricotta-chive-puree-and-prosciutto 474778