|For three-cheese dip|
|Creamy blue cheese||4 Ounce, crumbled (125 Gram)|
|Ricotta cheese||4 Ounce, drained (125 Gram)|
|Provolone cheese||4 Ounce, grated (125 Gram)|
|Sour cream||1 Tablespoon|
|Snipped fresh chives||3 Tablespoon|
|Lemon juice||1 Tablespoon|
|Crushed black peppercorns||1 Teaspoon|
|For vegetable and herb crisps|
|Zucchini||3 , cut into thin strips|
|Eggplant||1 Large, thinly sliced|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|Parsley sprigs||20 Small|
|For crunchy prosciutto|
|Balsamic wine vinegar/Red wine vinegar||2 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
1. To make dip, place blue cheese, ricotta cheese, provolone cheese and sour cream in a bowl and mix well to combine. Stir in chives, lemon juice and black pepper. Cover and chill until required.
2. To make crisps, place zucchini and eggplant in a colander, sprinkle with salt and set aside to stand for 20 minutes. Rinse vegetables under cold running water and pat dry with absorbent kitchen paper. Heat oil in a large saucepan until a cube of bread dropped in browns in 50 seconds. Cook vegetables and herbs in batches for 2-3 minutes or until crisp. Remove, using a slotted spoon, and drain on absorbent kitchen paper.
3. Cut prosciutto slices in half, lengthwise. Place vinegar and garlic in a small bowl and whisk to combine. Brush prosciutto with vinegar mixture and cook under a preheated medium grill for 1-2 minutes each side or until crisp. Serve warm or cold, on a platter with dip and crisps.