These are chic, simple and not as messy as s'mores. Serve with a bowl of strawberries.
Servings: 16 crostini
- One 10-inch baguette or ficelle
- 6 to 8 ounces good-quality milk or bittersweet chocolate, in bar or block form
- Extra-virgin olive oil, for drizzling
- Coarse kosher salt or sea salt, for sprinkling
Prepare the grill for direct and indirect heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute them under the cooking area for direct and indirect heat. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for about 4 or 5 seconds. Have ready a spray water bottle for taming any flames. Lightly coat the grill rack with oil and place it on the grill.
Trim off the ends of the bread, then cut the baguette or ficelle on the diagonal into sixteen 1/2-inch-thick slices. Break or cut the chocolate into 16 pieces. Place the bread, chocolate, oil and salt on a tray and take it out to the grill.
Drizzle one side of the bread slices with oil and place on the grill; toast for 1 to 2 minutes over direct heat, then use tongs to turn them over and move them to the indirect-heat side of the grill. Place a piece of chocolate on each slice, then cover with the grill lid and toast for 2 to 3 minutes or until the chocolate has softened and just melted. Place on a platter and sprinkle with the salt to taste; serve warm.
From "BBQ Bash," by Karen Adler and Judith Fertig (Harvard Common Press, 2008).
Tested by Bonnie S. Benwick.
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