Chocolate Bruschetta

Randy Mayor; Cindy Barr
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.

Yield:

10 servings (serving size: 1 bruschetta)

Recipe from

Nutritional 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

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)

Preparation

Preheat broiler.

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.

Reduce oven temperature to 350°.

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.

Note:

Kathy Farrell-Kingsley,

Chocolate Therapy: Indulgent Recipes to Lift Your Spirits

December 2007