Chocolate, Sea Salt, Lavender Crostini
December 1, 2021
- Olive Oil
- Dark Chocolate for melting
- Course Sea Salt
- Dried Lavender flowers*
- Slice the baguette into thin 1/4” slices. Lay slices on a parchment lined cookie sheet. Liberally drizzle the slices with olive oil. The fresher and more fragrant the oil the better. Toast until until lightly browned.
- Melt chocolate in microwave or stovetop. Drizzle chocolate on warm bread.
- Sprinkle lightly with sea salt. Sprinkle a few lavender flowers. Be extra careful with the lavender. It can be powerful and kill a wine palate if too much is used. Just the right amount and it is magic!
*If unavailable substitute with finely shredded fresh Thai basil