This is a simple, straightforward appetizer that lends itself to a really nice treat for your guests. Make sure to have your fresh pico de gallo ready and have some extra on hand for plain chip dipping, too.
If you don’t want to use homemade pico, then try a fresh salsa. Just be sure to drain most of the juice or it will soften the chips.
Crisp tortilla topped with prosciuttto
1 bag favorite tortilla chips
1/2 pound shaved prosciutto, cut into thin, long strips
3 cups watermelon pico de gallo
1 to 1/2 cups grated Canaria cheese (or Parmesan)
Preheat oven to 425 degrees.
Open the bag of chips and dump into a bowl.
Remove whole chips and arrange on a baking sheet, preferably an airbaked sheet. Place 1 teaspoon of prosciutto on each chip followed by a teaspoon of pico de gallo. Top each chip with 1/2 teaspoon of grated Canaria.
Place sheet into oven and bake for 2 to 3 minutes, or until cheese just begins to brown. Another option is to broil the chips, just keep an eye on the cheese so as to remove it as soon as it begins to brown.
Serve with a favorite hot sauce, sour cream or guacamole.
Cook’s note: For the watermelon pico de gallo recipe go to www .herald-mail.com/lifestyle and scroll down to Chef Scott’s column.