Parmesan Lavash Chips with Creamy Tomato-Basil Dip

Ingredients

• 2 ounces creamy gorgonzola at room temperature
• 2 inch by lavash breads whole wheat
• 2 ounces mascarpone cheese at room temperature
• 2 tablespoons olive oil extra-virgin
• 1 cup parmesan finely grated
• 1 cup tomato-basil sauce such as giada de laurentiis for target tomato-basil sauce

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• whisk
• pastry brush

Directions

1. Watch how to make this recipe.
2. Place an oven rack in the center of the oven and preheat to 350 degrees F.
3. Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan.
4. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets.
5. Bake until light golden, 10 to 12 minutes.
6. For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes.
7. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated.
8. Pour the dip into a serving bowl and serve the chips alongside.