This is a starter from the multi-course wine dinner I fixed for my family last week. I'll post details on it soon, but wanted to go ahead and get this recipe out there so you could try it for New Year's Eve. It's really yummy. Lots of layers of flavor: creamy ricotta, toastiness from the bagel chip and almonds in the chive oil, and bracing tang from chives and prosciutto. Perfect accompanied by a glass of your favorite bubbly.
Bagel Chips with Ricotta, Chive Puree and Prosciutto
Makes 48 canapes.
From Food and Wine magazine.
1/2 cup snipped chives
1/4 cup extra-virgin olive oil
2 tablespoons marcona almonds
1 cup fresh ricotta cheese
48 small plain bagel chips (1 1/2 inches)
12 thin slices prosciutto (about 4 ounces), cut into 3-inch-wide strips
In a blender or mini food chopper, combine the chives, olive oil, almonds and a pinch of salt and pulse to a coarse puree.
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.