• Chive And Pine Nut Dip With Sourdough Toasts

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Chive And Pine Nut Dip With Sourdough Toasts


Gourmet, June 2005


Active time: 15 min Start to finish: 1 1/4 hr


Makes 8 hors d'oeuvre servings.

3/4 cup coarsely chopped fresh chives plus 2 tbsps finely chopped fresh chives (2 to 3 bunches)
1/4 cup vegetable oil
3/8 tsp salt
1 (12-inch-long) sourdough baguette, sliced diagonally 1/8 inch thick
1/4 cup pine nuts (1 oz)
2/3 cup mascarpone

Cooking Instructions
Step 1 Pure 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour.
Step 2 While chive oil stands, put oven racks in upper and lower thirds of oven and preheat oven to 375F. 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.
Step 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.
Step 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.
Step 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.
Step 6 Cooks\' note:
Step 7 Dip can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving (this will take about 30 minutes).