Chive And Pine Nut Dip With Sourdough Toasts – a delicious recipe with chives, vegetable oil, salt, sourdough baguette, pine nuts, mascarpone. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Puree 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 375u00b0F. 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.
259
kcal
Calories
28
g
Fat
2
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Chive And Pine Nut Dip With Sourdough Toasts falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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