| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | 1 | Servings | ||
INGREDIENTS
| 2 | 3-inch-thick slices sourdough French bread | |
| 2 | tb | Butter; softened |
| 2 | 1-ounce squares semisweet chocolate | |
| Fresh mint leaves and raspberries; for garnish |
INSTRUCTIONS
From: waterman@vt.edu (Betsey) Create pockets in the bread by slicing through the crust, being careful not to slice all the way through. Spread the outside of the bread with butter. Tuck a chocolate square into each pocket. If necessary, cut the square in half for a better fit. Place the stuffed bread slices on a hot skillet or griddle. Cook until the bread is browned on the outside and the chocolate has melted. Garnish and serve warm. ~ - from the Inn at Maplewood Farm Posted to recipelu-digest by jeryder@juno.com on Mar 9, 1998
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