This dish combines creamy brie cheese, fresh raspberries, and
grated bittersweet chocolate – perfect for serving as either an appetizer or a
dessert!
I chose to grate the chocolate over the finished product, if you also
go this route, it will create a bruschetta that is a little less sweet – which
is OK by me! You could also use
chocolate shavings or curls of chocolate to top each piece if you are looking
for more of a chocolaty bite! If you
decide to go with the curls, use a thicker bar of chocolate to make it easier
for you – at least it would have for me!
I struggled with a thin bar so went with the grated chocolate! To make the curls, microwave the chocolate
bar with the smooth side up in 5 second increments until slightly
softened. About 20 seconds total. Pull a vegetable peeler across the bar. This one is worth a try – the presentation alone is awesome! Let me know what you think!
Brie, Raspberry, and Chocolate Bruschetta
16 slices (serving 8 as an appetizer or dessert)Adapted from Sunset Magazine, June 2012
¼ pound firm Brie cheese, at room temperature
16 baguette slices, brushed with olive oil and grilled16 large raspberries, washed, dried, and halved
1 bar of bittersweet chocolate (to either grate, make chocolate shavings, or chocolate curls)
Slice the Brie cheese into pieces that will fit the baguette slices and place one slice on each toast. Add two raspberry halves to each toast and finish with your choice of chocolate topping.
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