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Here is an appetizer that is Super easy to make and Super tasty too...
This one won Star Status on Superbowl Sunday and helped us survive through the halftime show and The Who.
Here is an excellent addition to any dining experience and one worthy of a try.
- Chez
Ingredients
- 3/4 cup coarsely chopped fresh chives plus 2 tablespoons finely chopped fresh chives (2 to 3 bunches)
- 1/4 cup vegetable oil
- 3/8 teaspoon salt
- 1 (12-inch-long) sourdough baguette, sliced diagonally 1/8 inch thick
- 1/4 cup pine nuts (1 oz)
- 2/3 cup mascarpone (4 3/4 oz) at room temperature
- 2 tablespoons cream cheese at room temperature
Preparation
- Purée 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour.
- 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.
- 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.
- 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.
- 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.
Cooks' note: Dip can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving (this will take about 30 minutes).
