Parmesan Lavash Chips with Creamy Tomato-Basil Dip

• Two 9-by-12-inch whole wheat lavash breads
• 2 tablespoons extra-virgin olive oil
• 1 cup finely grated Parmesan
• 1 cup tomato-basil sauce, such as Giada De Laurentiis for Target Tomato-Basil Sauce
• 1/4 cup (2 ounces) creamy gorgonzola, at room temperature
• 1/4 cup (2 ounces) mascarpone, at room temperature

1. Place an oven rack in the center of the oven and preheat to 350 degrees F.
2. For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan.
3. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets.
4. Bake until light golden, 10 to 12 minutes.
5. For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan.
6. 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.

whole wheat lavash breads, extravirgin olive oil, parmesan, tomatobasil sauce, creamy gorgonzola, mascarpone

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-lavash-chips-with-creamy-tomato-basil-dip-recipe.html (may not work)