Parmesan Lavash Chips with Creamy Tomato-Basil Dip


4 to 6 servings
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
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


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.
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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