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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.
Another Super Simple Treat
If you like pain au chocolate, you need this recipe to make mini pain au chocolat in your own kitchen. You only need 3 ingredients. Add jam as a fourth ingredient.
Or you could modify this Chocolate Toasts with Apricot Jam to working with puff pastry, as in the mini pain au chocolat recipe.
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Chocolate Toasts with Apricot Jam
Print Recipe Save Pin Recipe Add to Recipe Collection Add to Shopping ListIngredients
- 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!
Instructions
- 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 ½ 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 ½ minutes to 2 minutes, or until the chocolate begins to melt.
- Serve warm from the oven.
Liz
I'd eat these for dessert, then again for breakfast the next morning. I mean, toast IS for breakfast, right???! So simple and lovely.
Laura Dembowski
I just think it's smart to have quick and easy dessert recipes that are ready in no time. The flavor combination here sounds fab!
maria
You can call me lazy anytime! Thanks for the great share 🙂
Jill Silverman Hough
Amen for The Spanish Table! But most, amen for a chocolate dessert in 15 minutes!!!
Caroline
These look so delicious, apricot and chocolate are such a great combination. Yum!
Tara
Love Pan con chocolate! Your adaptation sounds amazing!