preheat oven to 400.
Line parchment paper on a baking sheet and add a heaping tablespoon of parmesan. Add a little scoop of chili and then top with a little more parmesan. Repeat for as many as you want.
Cook for about 3-5 min or until golden brown.
 Meanwhile if you are making the pesto, combine ingredients and blend in a food processor. Season to taste.
In a small bowl, combine ricotta, chili and lemon. Season with salt and pepper.
Coat bread in olive oil and cook for 2-3 min per side. Add ricotta spread, prosciutto and top with a pesto parm chip. Enjoy!
