Spanish tapas ready in under 15 minutes – Cinnamon Raisin toasts, smeared with apricot jam, and topped with melty chocolate for a quick dessert!
I can be lazy. Maybe you know what I mean. The ‘I-need-a-dessert-in-less-than-15-minutes' kind of lazy.
Are you with me?
Some folks might just label that as desperate, but I'm sticking with lazy. Somehow that's better (in my mind) than broadcasting my chocolate habit on the internet, and plastering it all over social media. So when SundaySupper put together this Spanish Tapas theme, I though it would be the perfect time to bring out this little recipe that's barely a recipe. It's great bar food (making it a tapas), and it's super super easy.
I first found it in The Spanish Table Cookbook, and although I changed it quite a bit, I kept its essence. The Spanish Table, I should mention, is a chain of stores here in Northern California and Seattle that sell ingredients and kitchen tools specific to Spanish dishes. If you live here, you much check the store out. It's a very fun way to spend an hour, and you'll find some of the biggest paella dishes you'll ever see.
The original recipe calls for baguette slices toasted with olive oil on the stove top, topped with chocolate pieces melted under the broiler and finished with a drizzle of more olive oil. Sounds fabulous, and but I made a few changes, just because.
First, I used cinnamon raisin bread instead of a baguette. Next, I spread the toasts with apricot jam (Apricot, Vanilla Bean, and Tuaca Jam by Sunchowder's Emporia, if you must know), and then topped them with a few chocolate shards of Theo's Chocolate with Ginger. I don't always link these things, but when you don't have many ingredients, the quality of each one is crucial.
Rule #1: Don't use cheap chocolate here. The dessert will be a fail.
Chocolate Toasts with Apricot Jam
- 8 slices cinnamon raisin bread crusts removed
- 1 tablespoon unsalted butter
- 5 tablespoons of your favorite apricot jam
- 6 ounces of your favorite dark chocolate feel free to use a Spanish chocolate!
- Cut each slice of bread into 4 squares.
- Melt the butter in a skillet over medium heat and toast the bread in the skillet, about 2 minutes per side. Smear each toast with 1/2 teaspoon of apricot jam (or more, according to your own taste).
- Using a sharp knife, cut the chocolate into thin shards. Top each toast with a couple of shards. Turn on the broiler and place each toast on a baking sheet. Slide under the broiler for 1 1/2 minutes to 2 minutes, or until the chocolate begins to melt.
- Serve warm from the oven.