Parmesan Lavash Chips with Creamy Tomato-Basil Dip

ingredients

4 to 6 servings
 
Chips
2 (9-by-12-inch) whole wheat lavash breadsLavash breads2
2 tablespoons extra-virgin olive oilextra-virgin olive oil2
1 cup finely grated Parmesan cheeseparmesan cheese1
Dip
1 cup tomato-basil sauce, recommended: Giada De Laurentiis for Target Tomato-Basil Saucetomato basil sauce1
¼ cup (2 ounces) creamy gorgonzola cheese, at room temperaturecreamy gorgonzola cheese2
¼ cup (2 ounces) mascarpone cheese, at room temperaturemascarpone cheese2

instructions

 
Chips
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Set aside.

Using a pastry brush, brush the breads with oil and sprinkle with the Parmesan cheese. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake for 10 to 12 minutes until light golden.
Dip
In a medium saucepan, bring the tomato-basil sauce to a simmer over medium heat. Cook for 5 minutes. Remove the pan from the heat and whisk in the mascarpone cheese and gorgonzola cheese until incorporated. Pour the dip into a serving bowl and serve the chips alongside.
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