Purple Haze® and Chocolate Crostini

Serves: 8 (16 pieces)

Crunchy toasted baguette slices with tangy fresh goat cheese and melty chocolate chunks, honey, and salt! These make unusual but sensational hors d’oeuvres — or a decadent snack. The combo sounds sophisticated, but you won’t be able to keep your kids away from them! Purple Haze is my favorite choice here, but you can also use Herbs de Humboldt or Ms. Natural. Crostini are prepped in advance and then simply reheated before serving. You’ll get the best flavor balance with a dark chocolate with 64% to 66% percent cacao — look for the percentage on the chocolate bar label. Chocolate chips are usually too sweet, so you will just have to roll up your sleeves and chop a little chocolate yourself!


  • 1 disk Purple Haze® (4 oz)
  • 16 slices of baguette, cut at a slight angle about ½-inch thick
  • 1 oz (28 grams) 64%-66% dark chocolate (not chocolate chips) chopped into tiny pieces — the biggest of which should be about the size of chocolate chips
  • About 1 Tbs honey
  • Flakey sea salt


Toast baguette slices in a toaster oven until the edges are golden and crunchy. (Or toast them on a baking sheet in a regular oven preheated to 350° F.) Set aside to cool.

Top each baguette piece generously with cheese. Sprinkle each with chocolate. Set aside until needed. Just before serving, return the crostini to a preheated 350° toaster oven (or regular oven) just until they are hot and the chocolate is melted, 3 to 5 minutes. Drizzle crostini with a little honey and top with a few flakes of salt. Serve immediately.


Recipe by Alice Medrich for Cypress Grove.