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
- 1 loaf of French Bread
- 4 oz. semi sweet chocolate roughly chopped
- 1 cup heavy cream
- 1 tsp vanilla bean paste
- 1/4 cup powdered sugar
- 3 kiwis
- 15 - 20 cherries
- fresh mint and lemon thyme leaves for garnish.
Cut French loaf into equal slices and lay them flat on baking sheets.
Spread a light layer of butter on the tops of the bread.
Broil on low for 4 to 5 minutes until the bread is lightly toasted.
Remove from oven and let cool.
Place chopped chocolate into a microwave safe bowl and heat in 20 second intervals stirring in between until chocolate is melted.
Put half a spoonful of chocolate on top of the toasted bread and spread evenly on the toast with the back of the spoon.
Remove the skins from kiwis and slice. Cut an X into the slices creating little triangles.
Divide the crostinis to make half with cherries and the other half with kiwis.
Place 2 kiwi triangles or 1 cherry on each crostini.
In a stand mixer pour in heavy cream, powdered sugar and vanilla bean paste. Mix on high until cream forms firm peaks.
Fill a pastry bag with icing tip with the whipped cream. Pipe cream next to the fruit.
Garnish with fresh mint for the cherry crostinis and lemon thyme for the kiwi crostinis.
You may also like my savory crostini: Sauteed Grape Tomato Crostini with ricotta cheese and prosciutto.