Last Friday I had a chance to shoot some pictures at a fun event. Macy’s South Coast Plaza hosted an evening with Master Chef Sommelier Andrea Robinson. She has written a few books on wine and recipes and is truly a fabulous chef.
The gathering took place at the beuatiful Macy’s Home Store, which is spacious, grand, and opulent. Over 200 people showed up for the evening, with Andrea teaching all sorts of yummy recipes and recommendations on how to serve and enjoy wine. Bacco the wine god surely was smiling. And I swear, wine lovers are a happy bunch, all of them were friendly and outgoing and super attentive to the presentation.
One of the most interesting things Andrea cooked was Chocolate and Chorizo Toasts. Sounds weird, but it tastes really good.
If you’re so inclined to try, here’s the recipe, you may want to taste it yourself before you serve it. And it goes wonderfully with a pinot noir.
Chocolate and Chorizo Toast (Recipe by Andrea Robinson)
2 – 2 1/2 bars Lindt Bittersweet Chocolate
8 ounces silken tofu
1 thin baguette or ficelle (about 1 1/2 – 2 inches diameter- not a wide baguette)
To garnish: very coarse salt, such as fleur de sel or Maldon sea salt
6 ounces fully cooked sliceable Spanish-Style Chorizo (NOT the Mexican kind, ojo!)
Preheat oven to 400 degrees.
Break up the chocolate and finely chop it in a blender. Place a microwave safe bowl and microwave on 50% power for about 3 to 4 minutes to melt the chocolate, stirring halfway through the cooking time. Meanwhile, puree the tofu thoroughly in a blender. When the chocolate is melted, stir thoroughly to make it creamy and shiny. Stir in the tofu thoroughly until tjere are no white streaks. Cover the mixture and chill until spreadable like frosting, about 1/2 hour.
Meanwhile, thinly slice the baguette on the bias to make long, thin slices like Melba toast. Place on a baking sheet and place in the oven until crisp and toasted, about 5 minutes. Remove and cool. Thinly slice the chorizo on the bias. Spread each slice of baguette with some of the chocolate mixture and sprinkle liberally with the coarse salt. Shingle several slices of the chorizo on top of each. Place crostini on a platter and serve.