Description
This Chocolate Strawberry Bruschetta Dessert is a quick and delightful treat that combines crispy toasted baguette slices topped with a rich chocolate spread, fresh juicy strawberries, and a drizzle of tangy balsamic glaze. Garnished with fresh mint leaves, this easy-to-make dessert is perfect for impressing guests or enjoying a sweet snack in just 17 minutes.
Ingredients
Scale
Ingredients
- 1 fresh baguette (12 inches)
- 1 cup chocolate spread
- 1 cup fresh strawberries, sliced
- 2 tbsp balsamic glaze
- Fresh mint leaves (optional)
Instructions
- Preheat and slice: Preheat your oven to 400°F (200°C). Slice the fresh baguette into 1-inch thick pieces and arrange them evenly on a baking sheet to prepare for toasting.
- Toast the bread: Place the baking sheet in the oven and toast the baguette slices for 5 to 7 minutes, or until they become golden brown and crispy to provide the perfect base texture.
- Apply chocolate spread: Remove the toasted slices from the oven and immediately spread a generous layer of chocolate spread on each slice while they are still warm to help it melt slightly for a luscious flavor.
- Add strawberries: Top each slice by piling the sliced fresh strawberries high, adding a juicy and fresh contrast to the rich chocolate base.
- Drizzle balsamic glaze: Drizzle the balsamic glaze evenly over the assembled bruschetta for a sweet, tangy finish that complements the strawberries and chocolate perfectly.
- Garnish and serve: Optionally, garnish with fresh mint leaves for a bright pop of color and fresh aroma. Serve the bruschetta immediately for the best texture and taste experience.
Notes
- Make sure to slice the baguette evenly to ensure consistent toasting.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- The balsamic glaze adds a nice tangy balance—feel free to adjust the amount to your taste.
- Serving immediately prevents the bread from becoming soggy and keeps the bruschetta crisp.
- Mint leaves are optional but add a fresh aromatic touch that elevates the dessert.
