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Chocolate Toasts with Apricot Jam

Course: Dessert
Servings: 32 toasts
Author: Susan Pridmore


  • 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.