White Chocolate and Berry Crostini

Book Group tonight at my house so the perfect time to try out a couple of new recipes.  This is a Dove Chocolate Discoveries recipe from their Spring/Summer 2009 Entertaining Guide, very good but very crunchy.  (Maybe a little too crunchy?  Maybe I didn’t do it right although I did follow the instructions.  Any thoughts from anyone out there?  Am I talking to myself?).

24 slices French baguette, cut 1/4″ thick

2 tablespoons butter, melted

2 tablespoons sugar

1 DCD Chef Series White Chocolate bar (2 oz), melted

1/4 cup shelled pistachios, coarsely chopped (I went with sliced almonds mainly because I have a big bag of them in the cupboard)

1  Preheat oven to 375.  Thinly slice baguette;  arrange slices on baking sheet.  Brush lightly with melted butter and sprinkle with sugar.  Bake 10 – 12 minutes or until light golden brown and crisp.  (My DCD director Kathie suggested lightly toasting the bread instead of baking it which will make the bread a little less crunchy.)

2  Coarsely chop white chocolate.  Melt chocolate in microwave on high at 20 second intervals, stirring in between each until smooth.

3  Arrange sliced strawberries on each crostini slice.  Drizzle each generously with melted white chocolate and sprinkle with nuts.

2 thoughts on “White Chocolate and Berry Crostini

  1. This is a fantastic redipe!! A favorite around here. One thing that I thought imporves it a bit is I lightly toast the bread rather than baking it. It is very crispy when the bread is baked, but a light toasting makes for a wonderful appetizer.

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