Thursday, April 5, 2012
Carbonara Dip, with Brie and Pancetta
Once upon a time in a far away land called Dana Point, CA, there lived a Seth and a Jenn and a toddler named Max. All three of them loved to dip things. One day Seth came home raving about a pizza he had for lunch. That pizza was called Carbonara Pizza. He wanted to recreate that amazing dish. However, they were very far away from making acceptable pizza at home. So instead, they did what came naturally. They made a dip. And that is the story of how Carbonara Dip came to be, and all three dip aficionados munched happily ever after.
1 tablespoon olive oil
1 tablespoon butter
3 tablespoons cubed pancetta
1 shallot, minced
3 garlic cloves, minced
3 tablespoons white wine
8 ounce wedge of brie
6 ounces cream cheese
1 ½ teaspoons Worcestershire sauce
generous amount of freshly ground black pepper
4 tablespoons chopped basil, plus more for garnish
¼ cup Parmesan cheese
1 baguette, sliced
¼ cup olive oil
freshly ground black pepper
1 tablespoon chopped basil
To prepare the dip: Heat oven to 375. Heat olive oil and butter over medium-high heat and crisp the pancetta cubes, about 3 minutes. Turn heat down to medium-low and add shallot and garlic. Saute until shallots are soft. Deglaze with the white wine, being sure to get any of those crispy brown bits off the pan. Add the cheeses and melt everything together. Stir in the Worcestershire sauce and black pepper. Add the chopped basil and transfer the mixture to an oven-proof pan to bake. Sprinkle the top with Parmesan cheese. Bake for about 15-20 minutes, until the top is golden-brown. Stir and sprinkle more basil, if desired.
To prepare the baguette dippers: Heat oven to 350. Place slices of baguette on baking sheet. Brush each slice with olive oil, then sprinkle with black pepper and salt. Repeat for each slice. Bake for about 7-10 minutes, until the baguette slices have toasted. Sprinkle chopped basil over slices.