Chocolate Raspberry Crostini
- 1 cup fresh raspberries
- 2 to 3 tablespoons granulated white sugar
- 1 teaspoon rum extract
- 30 slices (about ¼-inch thick) baguette
- 4 ounces dark chocolate, chopped
- coarse or sea salt
- Preheat oven to 425°F.
- Combine raspberries and sugar in a pan. Cook over medium heat until berries are tender and sugar is melted. Do not crush berries. Remove pan from heat and allow to cool.
- Divide chocolate evenly among each slice of baguette. Arrange bread pieces over an ungreased cookie sheet lined with waxed or baking paper. Bake for 5 minutes or until chocolate is just melted. Remove cookie sheet from oven. Spoon caramelized raspberries over each toasted bread slice. Return to oven and bake for another 5 minutes or until heated through. Transfer on a wire rack and allow to cool slightly. Sprinkle a little coarse or sea salt over each crostini.
- Arrange on a plate and serve right away.
- If fresh raspberries are not available, substitute with 1 cup raspberry jam or preserves. Omit sugar. Spread jam over bread slices, top with chocolate and bake until chocolate is melted, about 7 to 8 minutes. Serve warm.
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