Wednesday, September 5, 2012

Parmesan Lavash Chips with Tomato-Basil Dip

Good Morning!

I can't believe how fast summer flew by, and it's already starting to feel like fall!  Since NFL football  starts tonight, thought I would share a simple and savory appetizer to kick of the season!  These lavash chips are a fun alternative to pita and are perfectly crunchy paired up with this creamy dip.  Cheers!

Parmesan Lavash Chips with Tomato-Basil Dip
adapted from: Giada at Home

Ingredients for the chips:
Two 9-by-12-inch whole wheat lavash breads
2 tablespoons extra-virgin olive oil
1 cup finely grated Parmesan

Ingredients for the dip:
1 cup tomato-basil sauce
1/4 cup (2 ounces) creamy gorgonzola, at room temperature (optional)
1/4 cup (2 ounces) mascarpone, at room temperature

Place an oven rack in the center of the oven and preheat to 350 degrees F.

For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes.

For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside.

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