Dessert Crostini Recipe with fresh fruit and chocolate. Toasted buttery bread spread with semi sweet chocolate and topped with fruit, freshly whipped heavy cream with vanilla bean paste, and aromatic herbs.
Chocolate makes everything better right? I had a loaf of French bread sitting on the counter and something had to be done with it. I would typically toast it with herbs and cheese and call it a meal. Today called for something sweeter. Toasted up with rich butter melting into the bread with a silky layer of chocolate were my building blocks as I raided the fridge. Among the fruits occupying the fridge were kiwi and cherries. Contrasting fruits that would stand out individually on the smooth chocolate surface but would be viewed equal to the person’s eye in terms of desire. Which to pick?The cherry topped one or the kiwi? How about one of each? Yes. That will certainly do.
I always have a carton of heavy cream in my side door of the refrigerator. It is a staple because you never know when a creamy sauce is needed. Or fresh whipped cream for that chocolate ice cream that calls out your name late at night during your romantic movie Netflix binge. When I buy heavy cream I never have a plan for it. However, it always gets used before the expiration date.
Dessert was coming together. For the fresh herbs I walked into the garden with my senses ready to play matchmaker with my dessert crostini. Mint is the obvious choice and paired with the cherries. I have completely fallen in love with lemon thyme this season. If you follow me on snapchat you have seen me put it in my cocktails. Today it is paired with the kiwi and it couldn’t have paired more perfectly.
These need to be made and consumed. They are not made to save or make ahead of time. Under all that butter and chocolate the toasty crunch of the bread will disappear if you make these ahead of time.
Make Dessert Crostini for:
Wine & Dessert
You may also like my savory crostini: Sauteed Grape Tomato Crostini with ricotta cheese and prosciutto.