Whipped Mascarpone and Pesto Dip

For the dip:

• 16 ounces mascarpone cheese, softened
• 6oz jar of Delallo Sun Dried Tomato Basil and Olive Pesto
• Belgioioso Parmesan Cheese (about ¼ cup, more if desired)
• Salt and pepper, to taste

For the crostini:

• La Francese Parisian Loaf
• DeLallo traditional basil pesto

‍

1. Whip the Mascarpone:
   
    
   • In a bowl, use an electric mixer to whip the mascarpone until it's light and fluffy. If the mascarpone is too thick to whip smoothly, adding a small amount of heavy cream can aid in the process.
 
2. Combine with Pesto:
   
    
   • Gently fold the sun-dried tomato pesto into the whipped mascarpone until it's evenly distributed. Mix in parmesan.
 
3. Season:
   
    
   • Taste the mixture and add salt and pepper as needed.

For the crostini:

1. Cut the Parisian loaf in 1-2in pieces
2. Spread pesto on each slice
3. Toast until desired (about 10 minutes at 350 degrees Fahrenheit)

Variations and Tips:

• Additions: You can enhance the flavor by adding:
   
  • Fresh herbs like basil or parsley.
   
  • Toasted pine nuts.
   
  • A drizzle of olive oil.
 
• Other ways to enjoy:
   
  • As a filling for stuffed vegetables.
   
  • As a component of a pasta dish.
   
  • As a layer in a layered dip

‍