Chorizo and Chocolate Toast
Serve with Kendall-Jackson Syrah

Grilled country bread is topped with a spiced chocolate spread and smoky chorizo standing up to our full-bodied Highland Estates Alisos Hills Syrah, while accenting the wine's oak and spice.

30 appetizer servings

Ingredients:
Savory Chocolate Spread (Recipe follows)
Dry cured Spanish Chorizo (Slice ¼ centimeter disks)
Grilled Crostini

Savory Chocolate Spread Ingredients:
3 oz. Ibarra Mexican Chocolate
13 oz. 61 % Extra Bitter Chocolate
2 Tbsp. Cocoa Powder
2 Tsp. Sweet Paprika
2 C. Highland Estates Alisos Hills Syrah
3 C Heavy Cream
1 Tsp. Salt
1 Tbsp. Pomegranate Molasses
1 Tsp. Chipotle powder

Savory Chocolate Spread Preparation:
In a small sauce pot reduced wine by half, then add the cream. Bring to a boil then add the rest of the ingredients. Remove from the heat.

Crostini Preparation:
Slice a baguette into thin slices. Bake at 350 on a sheet tray for 10 minutes or until golden brown. Remove from oven and let cool.

Final Preparation:
Spread the chocolate on the grilled crostini and top with sliced chorizo.

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