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.
- 1In 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.
- 1Heat 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.
- 2Spread the chocolate on the crostini and top with sliced chorizo.
This recipe, while from a trusted source, may not have been tested by the CHOW food team.