Ingredients
1/2 cup snipped chives
1/4 cup extra-virgin olive oil
2 tablespoons marcona almonds
1/4 teaspoon Salt
1 cup fresh ricotta cheese
24 baguette diagonal slices, toasted
12 thin slices prosciutto (about 4 ounces), cut into 3-inch-wide strips
In a blender, 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 baguette slice. Carefully spoon a small dollop of the chive puree on top of each slice and garnish each with a loosely rolled up slice of prosciutto. Transfer the appetizers to a platter and serve.
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