Active Time

　　15 min

　　Total Time

　　1 1/4 hr

　　

Ingredients

Makes 8 hors d'oeuvre servings

　　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

　　

Step 1

Purée 3/4 cup chives with oil and 1/8 teaspoon salt in a blender until smooth, then chill 1 hour.

　　

Step 2

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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　Cooks' note:

　　Dip can be made 6 hours ahead and chilled, covered. Bring to room temperature before serving (this will take about 30 minutes).