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Chocolate Bruschetta

Cooking Light

Randy Mayor; Cindy Barr

My Notes

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Edit Note

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)

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

Calories:
150 (26% from fat)
Fat:
4.3g (sat 2.4g,mono 0.7g,poly 0.1g)
Protein:
3g
Carbohydrate:
25.4g
Fiber:
0.5g
Cholesterol:
0.0mg
Iron:
0.9mg
Sodium:
242mg
Calcium:
0.0mg
Kathy Farrell-Kingsley, Chocolate Therapy: Indulgent Recipes to Lift Your Spirits, Cooking Light, DECEMBER 2007