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.
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1 small baguette, cut into 1/2-inch slices
Spanish Olive Oil, for drizzling
Flaky sea salt, for sprinkling
One 3-ounce Guajillo and Chipotle Chili Super Dark Chocolate Bar, preferably Vosges (see Note)
Thinly sliced dried chorizo
How to Make It
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.