Chive and Pine Nut Dip with Sourdough Toasts
A creamy, elegant dip combining fresh chives, toasted pine nuts, mascarpone and cream cheese, served with crispy sourdough toasts. The vibrant green chive oil creates beautiful streaks through the creamy base.
Ingredients
- •¾ cup chives
- •¼ cup vegetable oil
- •⅜ teaspoon salt
- •1 baguette sourdough baguette
- •¼ cup pine nuts
- •⅔ cup mascarpone
- •2 tablespoons cream cheese
Cooking Instructions
- 1.
Purée 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour.
60 min
- 2.
While chive oil stands, put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Divide bread slices between 2 baking sheets and toast, switching position of sheets halfway through toasting, until golden, 8 to 10 minutes. Leave oven on.
10 min
- 3.
Toast pine nuts in a shallow baking pan in lower third of oven, shaking pan occasionally, until pale golden, 4 to 5 minutes. Cool, then coarsely chop.
5 min
- 4.
Pour chive oil through a fine-mesh sieve into a small bowl, pressing on and then discarding solids. Stir in pine nuts and remaining 2 tablespoons chives.
5 min
- 5.
Whisk together mascarpone, cream cheese, and remaining 1/4 teaspoon salt in a bowl until smooth. Fold in chive oil with pine nuts until cream is streaked (do not mix in thoroughly). Transfer dip to a shallow bowl and serve with toasts.
5 min
