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Bagel Chips with Ricotta
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.
chives, olive oil, marcona almonds, ricotta cheese, prosciutto
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Grilled Romaine Salad with Asparagus, Romesco, and Farm Egg
It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
romaine lettuce, asparagus, eggs, baby pea, marcona almonds, red onions, spanish onion, garlic, red bell pepper, seeds, olive oil
