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

Directions:

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.

Asparagus Tart

I am totally loving this asparagus tart, think I have made it at least a dozen times in the past 2 months!  It can easily be assembled ahead of time making it perfect for brunch or an appetizer. The asparagus is tender and tastes so delicious with the melted cheese and crispy croissant.  Enjoy!

Asparagus Tart
adapted from: Fat Girl trapped in a Skinny Body

Ingredients:
1 sheet puff pastry or refrigerated crescent rolls 
1 package (5 ounces) Boursin Cheese - garlic & herb (I have also used goat cheese, tastes great too)
1 clove garlic, minced
1 bunch of asparagus, ends trimmed
salt and pepper
olive oil

Directions:

Preheat the oven to 400 degrees.  Line a baking sheet with a silpat mat or parchment paper. 

Lay the pastry on the mat and use a rolling pin to thin it out a bit. Shape into a large rectangle, almost 11×15 inches. Trim the edges with a pizza cutter or a knife, only if you want perfectly flat edges.

Using a large spoon, rubber spatula, or any tool you want, spread the cheese on the pastry (you can also just crumble the cheese on).

Sprinkle with the minced garlic. Lay the trimmed asparagus on the cheese, alternating tip to end.

Drizzle with olive oil, sprinkle with salt and pepper if needed.

Bake for 15 minutes, or until the tart edges are evenly browned and the asparagus is starting to ‘wrinkle.’

Remove form the oven, and cut into squares. Use a large knife and cut gently so the warm cheese doesn’t ooze out.

Serve warm or at room temperature. Store leftovers in an airtight container in the fridge.

Linking to:
504 Main
 live.laugh.rowe
Katherines Corner 
Michelle's Tasty Creations and Crafty Ideas