Skip to content
FAST & FREE Delivery Over $65  | 
When will I receive my order?

Chocolate Crostini

Chocolate Crostini image


1 baguette or French bread (preferably not sourdough)
Flavorful extra virgin olive oil
3 - 4 ounces SCHARFFEN BERGER 62% Cacao Semisweet Chocolate
Flakey sea salt
Optional embellishments such as: espellette pepper, smoked hot or sweet paprika, dried or fresh herbs


1. Preheat the oven to 350 degrees F.

2. Slice the bread and place the slices on a cookie sheet. Toast.

3. Bake, turning the slices once, until slices are lightly golden at the edges and perfectly crisp and crunchy.

4. Brush the tops liberally with olive oil. Melt the chocolate and drizzle over the slices.

5. Season with tiny pinches of salt and any of the optional flavors you like.

6. Serve alone or with cocktails.

Also in Recipes

Lenox Bakery Pumpkin Chocolate Swirl Loaf
Lenox Bakery Pumpkin Chocolate Swirl Loaf

This Pumpkin Chocolate Swirl Loaf is absolutely perfect for fall! Moist chocolate and pumpkin loaf cake batter swirled together then topped with a delicious ganache. Pumpkin pie spice and cinnamon spices really help take this loaf cake over the top.

View full article →

Chocolate Chunk Challah Image
Chocolate Chunk Challah

From "The Essence of Chocolate," by John Scharffenberger and Robert Steinberg; a recipe contributed by Sharon Lebewohl

View full article →

PB & C Cookies
PB & C Cookies

These Peanut Butter and Chocolate Cookies are so meltingly tender you’ll be tempted to eat them right away!

View full article →