Chive And Pine Nut Dip With Sourdough Toasts
Serves: 4
Jonathan Flatley
1 January 1970
Based on User reviews:
40
Spice
41
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
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
3
Divide bread slices between 2 baking sheets and toast, switching position of sheets halfway through toasting, until golden, 8 to 10 minutes
4
Leave oven on
5
Toast pine nuts in a shallow baking pan in lower third of oven, shaking pan occasionally, until pale golden, 4 to 5 minutes
6
Cool, then coarsely chop
7
Pour chive oil through a fine-mesh sieve into a small bowl, pressing on and then discarding solids
8
Stir in pine nuts and remaining 2 tablespoons chives
9
Whisk together mascarpone, cream cheese, and remaining 1/4 teaspoon salt in a bowl until smooth
10
Fold in chive oil with pine nuts until cream is streaked (do not mix in thoroughly)
11
Transfer dip to a shallow bowl and serve with toasts
12
Purée 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour
13
While chive oil stands, put oven racks in upper and lower thirds of oven and preheat oven to 375°F
14
Divide bread slices between 2 baking sheets and toast, switching position of sheets halfway through toasting, until golden, 8 to 10 minutes
15
Leave oven on
16
Toast pine nuts in a shallow baking pan in lower third of oven, shaking pan occasionally, until pale golden, 4 to 5 minutes
17
Cool, then coarsely chop
18
Pour chive oil through a fine-mesh sieve into a small bowl, pressing on and then discarding solids
19
Stir in pine nuts and remaining 2 tablespoons chives
20
Whisk together mascarpone, cream cheese, and remaining 1/4 teaspoon salt in a bowl until smooth
21
Fold in chive oil with pine nuts until cream is streaked (do not mix in thoroughly)
22
Transfer dip to a shallow bowl and serve with toasts