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.
Servings: 30 appetizer
Ingredients:
- Savory Chocolate Spread (Recipe follows)
- Dry cured Spanish Chorizo (Slice ΒΌ centimeter disks)
- Grilled Crostini
Savory Chocolate 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.
