Bacon-Chocolate Bruschetta

Bacon-Chocolate Bruschetta

Made  times
HisAnomaly 3

"A combination of bacon and chocolate on crostini. The creamy-sweetness of the chocolate with the crispy-saltiness of the bacon is very pleasing. The chocolate chips hold their shape but melt wonderfully when bitten."
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35 m servings 179 cals
Serving size has been adjusted!

Original recipe yields 9 servings



  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 20.1g
  • 6%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the bacon in a large skillet and cook over medium heat, turning occasionally, until evenly browned and very crisp, 10 to 14 minutes. Drain the bacon slices on paper towels. When cool, crumble the bacon.
  2. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  3. Arrange baguette slices on a baking sheet and brush tops with olive oil. Toast slices under the broiler, about 1 minute. Watch carefully to avoid burning. Remove toasted baguette slices and set aside on baking sheet.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Mix crumbled bacon with chocolate chips in a bowl and top each baguette slice with a small amount of the mixture. Bake in the preheated oven until chocolate chips are soft but still hold their shape, about 5 minutes.


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My tasters LOVED this one. Plus its a pretty cool combo for a fancy appetizer party. I will do this one again. I did this recipe as a part of the Western Region's Faceless Frenzy July 2012.

I did not care for this recipe.

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