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
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!