Appetizer Recipe: Chocolate Bruschetta

From Denny: Sometimes, you just don't want all the sugar interrupting the nirvana taste of your chocolate. Well, here is an interesting take on Italian "toast"! I'm used to having bruschetta with marinara sauce or olive tapenade.

The last thing I would have thought of would be to spread it with chocolate, cool! I have seen chef Giada on the Food Network spread her pizza bread with Nutello (hazelnut chocolate spread) that Europeans swoon over like we do peanut butter in America.

The restaurants in Atlanta, Georgia are leading the way with something unusual but very tasty for an appetizer - again. You can make it as a savory or as a sweet version, your choice! Mmmm... fresh and cooling mint...

I think the Great American Oracle (me) predicts this recipe will be adopted eagerly at our house for regular snacking! :)

Chocolate Bruschetta

From: Atlanta Journal-Constitution

Hands on time: 10 minutes

Total time: 15 minutes

Serves: 12


Ingredients:

12 ( 3/4-inch) slices baguette (about half a loaf)

1 tablespoon extra-virgin olive oil

8 ounces high-quality bittersweet chocolate, melted

1 tablespoon fleur de sel (or other coarse-grained sea salt)

Mint leaves for garnish


Instructions:

Brush bread with the olive oil. Toast on a grill or under a broiler until golden brown. Remove from heat and spread a generous amount of melted chocolate over each slice. Sprinkle with fleur de sel and garnish with a mint leaf.

Nutrition:

Per serving: 160 calories (percent of calories from fat, 60), 4 grams protein, 15 grams carbohydrates, 3 grams fiber, 12 grams fat (6 grams saturated), no cholesterol, 583 milligrams sodium.

And a couple of traditional bruschetta recipes:

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Appetizer: Warm Pepperoni Pizza Olives

From Denny: This sure looks like a yummy idea for grazing during any sports afternoon and full of protein like olives, cheese and pepperoni. What is so interesting is that it is cooked briefly to infuse the garlic in the oil, olives and pepperoni.

I'm a big fan of Lindsay's large pitted black olives. My husband prefers green olives stuffed with the milder pimento. We usually compromise when it comes to a pizza and do it half and half. Both olive types would be equally good in this recipe, especially if you don't like the spicy jalapeno. And I'd add 2 more garlic cloves as we love garlic in our house!

Suggested is an amber ale beer as a good complement - now the men in the family would agree with that! :)
Louisiana's own Abita Amber would be a good choice.


Warm Pepperoni Pizza Olives

From: Lindsay Olives

Yield: Makes about 3 cups

Ingredients:

1/4 cup extra virgin olive oil

1 (4.5-oz.) jar Lindsay Jalapeño Stuffed Spanish Olives, drained

1 (6-oz.) can Lindsay Ripe Pitted Olives, drained

1 cup cubed pepperoni (5 ozs.)

2 garlic cloves, minced

2 tsps. dried oregano leaves

1/2 cup sun-dried tomatoes, roughly chopped

1 cup cubed Romano cheese, about 4 ozs.


Directions:

1. Put oil, olives, pepperoni, garlic, oregano and sun-dried tomatoes in small saucepan. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes.

2. Remove from heat and leave in saucepan for a few minutes. Add cheese cubes and place in a serving bowl.

Drink tip: A good all-around amber ale is a perfect match to the pizza olives.