Parmesan Lavash Chips with Creamy Tomato-Basil Dip Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			Two 9-by-12-inch whole wheat lavash breads 2 tablespoons extra-virgin olive oil 1 1/2 cup finely grated Parmesan DIP: 1 cup Simple Tomato-Basil Sauce, see below. 1/4 cup (2 ounces) creamy gorgonzola, at room temperature 1/4 cup (2 ounces) mascarpone, at room temperature SIMPLE TOMATO-BASIL SAUCE: 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 4 to 6 basil leaves 2 dried bay leaves 4 tablespoons unsalted butter, optional
			SIMPLE TOMATO-BASIL SAUCE: - In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. CHIPS: - Place an oven rack in the center of the oven and preheat to 350 degrees F. Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes. DIP: - Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside.