Chive and Pine Nut Dip with Sourdough Toasts

Ingredients for Chive and Pine Nut Dip with Sourdough Toasts

• 3/4 cup coarsely chopped fresh chives plus 2 tablespoons finely chopped fresh chives (2 to 3 bunches)

• 60ml vegetable oil

• 3/8 teaspoons salt

• 1 (12-inch-long) sourdough baguette, sliced diagonally 1/8 inch thick

• 40g pine nuts (30g)

• 100g mascarpone (130g) at room temperature

• 2 tablespoons cream cheese at room temperature

How to make Chive and Pine Nut Dip with Sourdough Toasts

Purée 3/4 cup chives with oil and 1/8 teaspoons 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 191°C. 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 teaspoons 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.