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.
Go to recipe (10 of 25)
Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!
MARKETPLACE
