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Randy Mayor; Cindy Barr Photo by: Randy Mayor; Cindy Barr

Chocolate 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.

Cooking Light DECEMBER 2007

  • Yield: 10 servings (serving size: 1 bruschetta)

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.

Nutritional Information

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
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Chocolate Bruschetta recipe

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