Brie, Raspberry, and Chocoloate Bruschetta

I love different variations of bruschetta – this one was something I had not tried before.  The original idea came out of an edition of Sunset magazine from this summer and I made just a couple of modifications to it. 

This dish combines creamy brie cheese, fresh raspberries, and grated bittersweet chocolate – perfect for serving as either an appetizer or a dessert! 

I chose to grate the chocolate over the finished product, if you also go this route, it will create a bruschetta that is a little less sweet – which is OK by me!  You could also use chocolate shavings or curls of chocolate to top each piece if you are looking for more of a chocolaty bite!  If you decide to go with the curls, use a thicker bar of chocolate to make it easier for you – at least it would have for me!  I struggled with a thin bar so went with the grated chocolate!  To make the curls, microwave the chocolate bar with the smooth side up in 5 second increments until slightly softened.  About 20 seconds total.  Pull a vegetable peeler across the bar. 

This one is worth a try – the presentation alone is awesome!  Let me know what you think!

 
Brie, Raspberry, and Chocolate Bruschetta

16 slices (serving 8 as an appetizer or dessert)
Adapted from Sunset Magazine, June 2012

¼ pound firm Brie cheese, at room temperature

16 baguette slices, brushed with olive oil and grilled
16 large raspberries, washed, dried, and halved
1 bar of bittersweet chocolate (to either grate, make chocolate shavings, or chocolate curls)

Slice the Brie cheese into pieces that will fit the baguette slices and place one slice on each toast. Add two raspberry halves to each toast and finish with your choice of chocolate topping.

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