Dark Chocolate Peanut Butter Crunch Crostini

This decadent crostini transforms a classic flavor pairing into an elegant appetizer. A creamy, slightly salty peanut butter mousse is spread over a crisp, toasted baguette slice, then topped with a rich dark chocolate ganache and a sprinkle of crunchy sea salt. The combination of smooth, crisp, sweet, and salty makes for an irresistible bite.

Sweet & Dessert

Ingredients

1/2 baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
oz dark chocolate (70% cacao or higher), finely chopped
1/4-tablespoon milk
1/4 cup smooth peanut butter
tablespoons powdered sugar
tablespoon milk
Pinch of flaky sea salt for garnish

Method

Preheat oven to 350°F (175°C). Brush baguette slices with melted butter and toast for 8 minutes
minutes until golden and crisp. Let cool completely.
Prepare the ganache: Heat heavy cream in a small saucepan until simmering. Remove from heat, add chopped dark chocolate, and let sit for 5 minutes. Whisk until smooth and glossy.
Prepare the peanut butter mousse: In a separate bowl, whisk together peanut butter, powdered sugar, and milk until light and fluffy.
To assemble, spread a generous layer of the peanut butter mousse onto each cooled crostini.
Drizzle or spoon a small amount of the warm dark chocolate ganache over the peanut butter layer and immediately sprinkle with a pinch of flaky sea salt. Serve immediately.

Chef's Tip & Pairing

For an extra layer of flavor, infuse the heavy cream with a vanilla bean pod before making the ganache. Pair this rich, sweet crostini with a late-harvest Zinfandel or a chilled Ruby Port.

From the Tini Crostini Collection