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.
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.
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
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.
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