Chocolate Raspberry Bruschetta

Chocolate Raspberry Bruschetta
I wanted to make a nice and easy dessert for my friend’s birthday dinner. She loves fruit and chocolate so when I found this recipe in the Sunset – September 2011 magazine I knew she would love it. I was right. It couldn’t have been any easier to prepare this sweet delight. I loved the chewy bread with the warm and sweet chocolate and the sweet and tart raspberries. I also really enjoyed the addition of the sliced almonds for texture and the mint for flavor – the combination was great. The birthday girl and the kids also loved this bruschetta but my husband didn’t like it at all – the bread and the mint ruined it for him – oh well you can win them all.

Chocolate Raspberry Bruschetta:


  • 1 tbsp butter
  • 1 baguette, sliced
  • 2 bars of chocolate, cut into 1/2 inch pieces
  • 4 oz raspberries
  • 1 tbsp sliced almonds
  • 1 tbsp mint leaves, chiffonade

Chocolate Raspberry Bruschetta

How to Make Chocolate Raspberry Bruschetta

Spread a little bit of butter onto each side of the bread. Cook in a large skillet over medium heat until warm and toasted, turning once, 6-7 minutes total.

Set a piece of chocolate on the center of each toast. Cover with a lid and remove from the heat. Let sit until chocolate is melted, 4-5 minutes.

Transfer to a serving platter and top with raspberries, mint, and almonds. Enjoy!

Chocolate Raspberry Bruschetta


Adapted recipe and photos by For the Love of Cooking
Original recipe by Sunset – September 2011

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  1. Hi Pam,
    I stumbled upon it while doing a search on raspberry bruschetta. I’m surprised
    no one commented on this! Beautiful, elegant and easy!

    1. Anne,

      I actually had comments on this recipe but when I moved my website the web designer lost thousands of comments on my older recipes…it was a bummer! This bruschetta was delicious and very pretty!