- 1 tbsp butter
- 1 baguette, sliced
- 2 bars of chocolate, cut into 1/2 inch pieces
- 4 oz raspberries
- 1 tbsp sliced almonds
- 1 tbsp mint leaves, chiffonade
Spread a little bit of butter onto each side of the bread.
Cook in a large skillet over medium heat until warm and toasted, turning once, 6-7 minutes total.
Set a piece of chocolate on the center of each toast. Cover with a lid and remove from the heat. Let sit until chocolate is melted, 4-5 minutes.
Transfer to a serving platter and top with raspberries, mint, and almonds. Enjoy!