Chive Dip with Pine Nuts

Recipe adapted from Gourmet

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

2/3 cup mascarpone (4 3/4 ounces) at room temperature

2 tablespoons cream cheese at room temperature

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 degrees. 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.
Serves 8.

Per serving: 268 calories; 18 g fat (6 g
saturated fat; 60 percent calories from fat); 21 g carbohydrates; 25 mg
cholesterol; 401 mg sodium; 6 g protein; 1 g fiber