This was very easy, very fast and looked and tasted elegant! Everyone I served it to at a holiday Wreath Making Party wants to make it for Christmas Eve! I didn't alter the recipe at all!
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)
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Amount per serving
- Calories: 150
- Calories from fat: 26%
- Fat: 4.3g
- Saturated fat: 2.4g
- Monounsaturated fat: 0.7g
- Polyunsaturated fat: 0.1g
- Protein: 3g
- Carbohydrate: 25.4g
- Fiber: 0.5g
- Cholesterol: 0.0mg
- Iron: 0.9mg
- Sodium: 242mg
- Calcium: 0.0mg
- 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)
- 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.
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Chocolate Bruschetta Recipe at a Glance
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