You know the feeling. That lull between Christmas and New Year’s Eve. That time of year when you just can’t face another elaborate meal and your party mode is slightly dormant, but given the cue it’ll pop right back. We like to entertain during these slower days with a little wine & cheese, some canapés, and Ella Fitzgerald crooning in the background.
These Ricotta, Chive and Prosciutto Canapés are the perfect bites for a simple get together. The chive pesto nestled between the cool ricotta and the salty prosciutto has you wondering why you didn’t think of this combination sooner. We discovered it @foodandwine and it’s made several repeat appearances ever since. The only effort lies in making the chive pesto, which takes all of three minutes, and the rest is assembly. So go ahead, pick up the phone, and gather some friends.
Ingredients: (makes 24 and extra chive pesto, which is a good thing)
24 bagel chips, plain pita chips or thin, melba toasts
1/2 cup (65g) fresh, whole milk ricotta
1/2 cup (25g) chives, chopped
2 tablespoons Marcona almonds
Salt
1/4 cup (60ml) extra-virgin olive oil
6 slices prosciutto, cut into fourths
In a mini-processor or blender, combine the chives, Marcona almonds, a good pinch of salt and the olive oil. Pulse until a coarse pesto has formed. Cover and refrigerate until needed. This can be make up to a day ahead.
Lay out the chips on a serving platter. Spread a heaping teaspoon of ricotta onto each chip and grind salt over the platter. Carefully dollop 1/4 to 1/2 teaspoon of chive pesto onto the ricotta. Twist a piece prosciutto and drape it on top.