Sometimes you buy chocolate with every intention of using it in a constructive culinary manner, but then you taste a bit and there’s absolutely no way to stopping yourself from enjoying every last bite of it.
I bought one of Salazon Chocolate Co.’s Organic Dark Chocolate Bars with Organic Sea Salt to use in my rendition of this week’s Food Matters Project recipe for Chocolate Cherry Panini chosen by Margarita of Let’s Cook and Be Friends. It didn’t last more than 20 minutes, salt belongs on chocolate people!
So what’s a girl to do with a baguette and delicious dark red cherries?
Turn on the broiler, slice the baguette and top with a few pats of butter and a generous sprinkle of Parmesan cheese. Toast the topped baguettes for a few minutes under the broiler and once slightly golden throw your sliced cherries on it and chow down.
I didn’t feel like I was missing out on anything without the chocolate. Fruit, cheese & carbohydrates, such a winning combination.
For more winning combinations, be sure to check out what all of the other FMP bloggers did with some chocolate and cherries over here.