1/4 cup coarsely chopped fresh chives plus 1 Tbsp. finely chopped fresh chives (one bunch)3 Tbsp. vegetable oil pinch teaspoon salt 1/2 sourdough baguette, sliced diagonally 1/8" thick 3 Tbsp. pine nuts or walnuts 1/3 cup mascarpone at room temperature 1 Tbsp. cream cheese at room temperature
Purée 1/4 cup chives with oil and pinch teaspoon salt in a blender until smooth, then chill 1 hour. While chive oil stands, put oven racks in upper and lower thirds of oven and preheat oven to 375°F. Place bread slices on a baking sheet and toast until golden, 8 to 10 mins. Leave oven on. Toast nuts in a shallow baking pan in lower third of oven, shaking pan occasionally, until pale golden, 4 to 5 mins. Cool, then coarsely chop. Pour chive oil through a fine-mesh sieve into a small bowl, pressing on and then discarding solids. Stir in nuts and remaining chives. Whisk together mascarpone, cream cheese, and another pinch salt in a bowl until smooth. Fold in chive oil with 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).
adapted from Gourmet, June 2005