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Chocolate-Chevre Crostini. Food styling by Victoria Walsh (Liam Mogan for The Globe and Mail)
Chocolate-Chevre Crostini. Food styling by Victoria Walsh (Liam Mogan for The Globe and Mail)

Chocolate-Chèvre Crostini Add to ...

These versatile little toasts with a cheesecake-like topping can be served as an appetizer or side dish, at brunch or for dessert.

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  • Ready time: 15 minutes
  • Servings: 16 crostini

Ingredients

4 ounces (112 g) good-quality semi-sweet chocolate (plus more for garnishing)

8 ounces (224 g) chèvre (goat’s cheese) at room temperature

4 brioche buns or 4 thick challah bread slices

3 tbsp butter at room temperature

Method

Finely chop chocolate. Place in a medium microwave-safe bowl or the bowl of a double boiler. Heat in the microwave or in a double boiler over gently simmering water. Stir occasionally until melted (2 to 3 minutes). Let cool slightly. Add chèvre. Using a wooden spoon, beat until evenly mixed.

Preheat oven to 375 F. Slice brioche into rounds or cut each challah into four squares. Arrange the bread on a baking sheet. Bake until toasted (3 to 5 minutes). Lightly spread with butter. Let cool. Spread each of the crostini with chocolate chèvre. Using a vegetable peeler, pull shavings from chocolate.

Sprinkle over prepared crostini. Serve immediately.

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