 |
|||||
| Meet the Chefs | |||||
|
|||||
| Classes and Events | |||||
|
|||||
| Now Showing | |||||
|
|||||
| Recipe Index | |||||
|
|||||
| Ideas for Great Gatherings | |||||
|
|||||
| Macy's Restaurants | |||||
|
|||||
| | | | | |
|
Chocolate & Chorizo Toasts
Makes about 24 crostini; Serves 8
The combination of chocolate and chorizo may surprise you. That's the idea.
Andrea's pairings menu begins with an hors d'oeuvre that will open people's minds as well as
their palates. "The yin and yang of the two flavors are fantastic, especially when they're
paired with the wine," says Andrea. "You've got fermentation going on in the chocolate, the
chorizo, and the wine, and that gives those three ingredients a natural affinity for each
other."
Ingredients 2 (2 1/2-ounce) bars Lindt Swiss bittersweet chocolate 1/2 pound silken tofu 1 slender baguette or ficelle, 1 1/2 to 2 inches in diameter 6 ounces fully cooked, sliceable Spanish-style chorizo sausages such as Goya brand Fleur de sel, Maldon, or other coarse sea salt |
Photos by Maren Caruso
|
Preheat the oven to 400°F. Break up the chocolate with your hands, and then chop finely by hand or in a blender. Put the chocolate in a microwave-safe bowl and microwave at half power, stopping to stir at the halfway point, for 3 to 4 minutes, or until the chocolate is melted.
While the chocolate is melting, in a blender, process the tofu until smooth. When the chocolate is ready, stir until creamy and shiny. Then add the tofu to the chocolate and stir until no white streaks are visible. Cover and chill for about 30 minutes, or until the mixture is the consistency of frosting.
Meanwhile, thinly slice the baguette on the diagonal to make about 24 long, narrow slices. Arrange the slices on a rimmed baking sheet and toast in the oven for 5 to 10 minutes, or until crisp and golden. Remove from the oven and let cool.
Thinly slice the chorizo on the diagonal. Spread each baguette slice with some of the chocolate mixture, and then sprinkle liberally with coarse salt. Arrange a few slices of the chorizo, shingle style, on top of each slice. Place the crostini on a platter and serve immediately.
