Melted Chocolate with Fleur de Sel Bruschetta
Save yourself some work: Instead of melting chocolate and creating more dishes to wash, use a quality chocolate -- or even a chocolate-hazelnut -- spread.
Source: Martha Stewart Living, May 2010
- Dark chocolate
- Fleur de sel
Melt dark chocolate in a double boiler or a heatproof bowl set over a pan of simmering water, and spoon over toasts (do not rub toasts with garlic or drizzle with oil in this variation). Sprinkle with fleur de sel.