Slightly stale bread works best for this recipe; let a baguette dry out a day or two before making. Only top-shelf chocolate will do.
Servings: Serves 8
- 1/2 baguette , cut into 1/2-inch-thick slices on a long diagonal
- 1 Tbsp. olive or grapeseed oil
- 6 ounces bittersweet chocolate , cut into small pieces (about 1 cup)
- 2 Tbsp. toasted pistachios
- 2 Tbsp. dried cherries
- 1/4 tsp. mild sea salt
Preheat oven to 350°. Place bread slices on a baking sheet and lightly brush with oil. Bake until golden, 10 to 12 minutes. Remove from oven; sprinkle chocolate evenly over crostini. Top with pistachios and cherries and return to oven until chocolate is just melted, about 1 minute. Remove from oven and sprinkle each crostini with salt. Serve immediately.