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Easy Holiday Hors D'Oeuvres

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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.

Plus: Christmas Party Ideas

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Go To Bagel Chips with Ricotta, Chive Puree and Prosciutto