|More fat = more flavor. An inconvenient truth.|
|Ever so fruity|
I prefer to use whole grain bread for this dish, but you can bring out the white should you so choose. If you have the foresight to slice the bread the night beforehand (sealing it in a plastic bag), assembly is even easier. The fancy butter is a secret weapon because its higher fat content yields a richer, golden crust.
1/2 loaf baguette
6 tbs chocolate hazelnut spread (such as Nocciolata or Nutella)
2 tbs unsalted European butter (I like Plugra; Lurpak and Beurre d'Isingny work well, too)
Fresh fruit or berries
Warm a heavy skillet on medium heat while thinly slicing the baguette at a slight bias to yield longer, elliptical slices.
|Putting it on thick|
|The Leaning Tower of Chocolate - this did not end well|
|Sizzling merrily away|