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Chocolate Bruschetta

Randy Mayor; Cindy Barr

Yield 10 servings (serving size: 1 bruschetta)
Salt enhances the chocolate flavor. For best results, use good-quality chocolate and coarse sea salt. Garnish with fresh mint leaves instead of orange rind, if desired.

Ingredients

  • 10 (1-ounce) slices diagonally cut French bread (about 1/4-inch-thick)
  • Cooking spray
  • 5 ounces bittersweet chocolate (60 to 70 percent cocoa), finely chopped (about 1 cup)
  • 1/4 teaspoon coarse sea salt
  • Grated orange rind (optional)

Nutrition Information

  • calories 150
  • caloriesfromfat 26 %
  • fat 4.3 g
  • satfat 2.4 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 3 g
  • carbohydrate 25.4 g
  • fiber 0.5 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 242 mg
  • calcium 0.0 mg

How to Make It

  1. Preheat broiler.

  2. Lightly coat bread with cooking spray. Place bread on a baking sheet; broil 3 minutes on each side or until toasted. Remove bread from oven.

  3. Reduce oven temperature to 350°.

  4. Sprinkle each bread slice with about 1 1/2 tablespoons chocolate. Bake 5 minutes or until chocolate melts. Sprinkle evenly with salt; garnish with orange rind, if desired. Serve warm.

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