© Abby Hocking
Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4

This incredibly simple tapas recipe from Vosges Chocolate founder Katrina Markoff proves that chocolate should not be limited to dessert. The tart 74% dark chocolate used here pairs perfectly with the smoky, spicy Spanish chorizo in this savory application. Slideshow: More Toast Recipes

How to Make It

Step

Preheat the oven to 250°. Arrange the baguette slices on a rimmed baking sheet and drizzle with olive oil. Top with 2 to 3 small pieces of chocolate and 1 to 2 slices of chorizo. Transfer the baking sheet to the oven and bake until the chocolate is beginning to melt, about 8 minutes. Remove from the oven and drizzle with more olive oil and sprinkle with flaky sea salt; serve immediately.

Notes

Guajillo and Chipotle Chili Super Dark Chocolate Bar 

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