Ingredients
3/4
cup coarsely chopped fresh chives plus 2 tbsp finely chopped fresh chives (2 to 3 bunches)
1
(12-inch-long) sourdough baguette, sliced diagonally 1/8 inch thick
2/3
cup mascarpone (4 3/4 oz) at room temperature
2
tbsp cream cheese at room temperature
Directions
1.
Purée 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour.
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.
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.
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.
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.
7.
Dip can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving (this will take about 30 minutes).
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