Take chocolate to the savory side and impress your Valentine this year. Port and rosemary-infused chocolate sauce is spread thin on garlic-rubbed toast and complemented by peppery arugula, dried figs and the soft, gooey cheese of your choice. I preferred a fennel, lavender goat cheese while Michael loved the sharp, salty bite of gorgonzola. An easy weeknight pleaser that comes together in less than 30 minutes.
Savory Chocolate Cheese Sandwiches
Servings: 2 (2 sandwiches each; with leftover chocolate sauce)
Time: Less than 30 minutes total and active
Price: About $7.80; $3.90 per serving; $1.95 per sandwich
Nutrition (per serving):
Saturated fat: 7.8g
1 Tbsp butter, I used plant-based Earth Balance
1 large shallot, finely chopped
1 tsp rosemary, finely chopped
1 Tbsp flour
2 Tbsp balsamic vinegar
1/2 cup port
1/2 cup vegetable broth
2 oz 70% bittersweet chocolate
1/4-1/3 baguette, cut into 8 thin slices, on a diagonal
2 garlic cloves
2 oz spreadable cheese, like gorgonzola or goat/chevre
1/4 cup dried figs (or cherries), sliced thin
1 cup arugula
1. In a medium pot over medium heat, melt butter. Add shallot and sauté 3-4 minutes, until translucent. Add rosemary, cook 1 more minute, and then add flour. Stir in well to incorporate all the flour.
2. Add vinegar, port and broth and bring to a boil. Turn heat to low and add chocolate. Stir until melted and let simmer 15 minutes.
3. Meanwhile, toast bread and while still warm, rub with raw garlic.
4. To assemble, spread 1/2 oz of cheese on each of four slices. Top with figs and arugula. Spread 1-2 Tbsp of warm chocolate sauce on each of the other four slices, and then put the sides together. Serve with extra chocolate sauce and perhaps a glass of port or champagne.