Loaded crisp canapés
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 6
What happens when you pair salty ridged crisps with ricotta whip, crispy proscuitto and chilli oil? Hosting magic! If you serve a Cucumber pickle soda (see recipe tips) alongside, you're truly unstoppable.
Ingredients
- 250g/9oz ricotta
- 2 tbsp plain yoghurt
- 2 lemons, zest only
- 200g/7oz prosciutto, roughly torn into pieces
- 2 x 150g bags thick-cut salted crisps
- 3 tbsp pink pickled onions
- 1 tbsp crispy chilli oil
- 1 tbsp hot honey
- small handful fresh chives, finely chopped
- freshly ground black pepper
Method
Mix the ricotta, yoghurt and lemon zest in a bowl until smooth. Season with black pepper.
Fry the prosciutto in a non-stick frying pan until crisp and crunchy around the edges.
Spoon the ricotta mixture evenly onto each of the crisps.
Top each crisp with the prosciutto, pink pickled onions and chilli oil.
Drizzle with the hot honey, sprinkle with the chives and finish with a crack of black pepper. Serve immediately. This is great when paired with a Cucumber pickle soda (see recipe tips).
Recipe tips
All elements can be prepared in advance and assembled just before serving. Don't load up the crisps too early as they will start to go soggy after about an hour.
Adjust the spice levels to taste.
Swap the meat for toasted seeds or nuts for a vegetarian version.
These canapés pair perfectly with a Cucumber pickle soda. For 6 people, fill a large jug with ice and pour over 1 litre/1¾ pint sparkling water. Add 4 tablespoons pickle brine (from a jar), the juice of a big lemon and ½ cucumber shaved into ribbons. Finish with a small handful of chopped fresh dill (about 5g) and serve immediately.
