I would love to claim this as my recipe but the idea belongs to Amanda Hesser from her book, Cooking for Mr. Latte. She makes these crostini for dessert (without the chorizo) and sprinkles the chocolate with Fleur de sel and a little extra virgin olive oil. We have turned this into an interesting hors d'oeuvres by adding the chorizo. Try it either way.

2 teaspoons olive oil

8 thin slices spicy chorizo

4 slices of baguette

2 ounces good quality dark chocolate, coarsely chopped

Fleur de sel or Maldon salt  

Preheat oven to 400 F.

Heat olive oil in a frying pan over medium-high heat. Add chorizo and fry for 1 minute, turning, or until crisped. Remove chorizo from pan and set aside.

Lightly brush chorizo fat from pan onto one side of baguette slices. Place on a baking sheet and bake for 10 minutes or until crisp.

Divide chocolate between crostini and place in oven for 1 to 2 minutes or until chocolate is softened. Top with crisp chorizo and sprinkle with salt. Serves 2.