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Ingredients (8)

For the ganache:

  • 1/3 cup heavy cream
  • 1/3 cup milk
  • 1/3 teaspoon kosher salt
  • 2 ounces Ibarra Mexican chocolate, coarsely chopped
  • 3 ounces 63 percent extra-bitter chocolate, coarsely chopped
  • 2 teaspoons cocoa powder

To serve:

  • Sweet baguette
  • Dry-cured Spanish chorizo, peeled and sliced 1/8 inch thick

This tasty hors d’oeuvre was created by Randy Lewis, chef at the Tavern at Lark Creek in Northern California. The flavors of the chorizo and chocolate are a surprisingly winning combination.


For the ganache:
  1. 1
    In a small saucepan bring cream, milk, and salt to a boil. Place remaining ingredients in a stainless steel bowl. Pour cream mixture over chocolate and let stand without stirring for 1 minute, then whisk just until combined. Refrigerate, stirring occasionally, until spreadable, about 1 to 2 hours.

To serve:

  1. 1
    Heat the oven to 250°F. Cut a sweet baguette into thin slices and place on a baking sheet. Bake for 15 to 20 minutes or until golden brown. Remove from the oven and let cool.
  2. 2
    Spread the chocolate on the crostini and top with sliced chorizo.
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