Friday Night Dates :: 25

I'm inviting romance into my life

one Friday Night Date at a time
and documenting each one here on my little ol' blog.

I want to remember every detail
of these splendid home spun dates.

Date #25

We were going to watch
a more romantic movie
but this one popped up on Netflix when
we were looking for the other.

We both had wanted to see it s
so we watched Limitless instead.
See, spontaneity lives on after marriage!

The movie was suspencful
and you know that I love
to pretend to be scared
so that Roger can pretend to comfort me.

It was a great night
until I got some ancho sauce in my eye.
OUCH!

Here is the recipe for the crostini
Oh the chocolate and the basil...SO GOOD!

Chocolate Crostini with Roasted Tomato and Basil

{By Jamie Oliver}

Ingredients
16 plum tomatoes, each cut into 4 slices
3 T• olive oil
Freshly cracked black pepper
1 French baguette, cut into about 30 ½ inch slices
4 oz Scharffen Berger 62% cacao semisweet dark chocolate, or other dark chocolate of your choice
4 t sauce from canned chipotle chiles in adobo, or more/less to taste
1 bunch fresh garden basil, washed, leaves patted dry and picked from stems
Maldon salt, to garnish

Method
For roasted tomatoes:
Preheat oven to 275 F. Spread olive oil onto a foil lined baking sheet. Place tomato slices in a single layer on baking sheet and season with black pepper. Roast for 3 hours until very soft, golden and caramelized around the edges. Allow to cool slightly before removing from the baking sheet. (Can be prepared 1-2 days in advance. Store the tomatoes in an airtight container in the refrigerator. Bring to room temperature before assembling the crostini.)

For the bread:
Put the baguette slices on a baking sheet in a single layer. Bake at 400 F for about 5 minutes until lightly toasted.

For chocolate sauce:
Break chocolate into squares and place in a microwave proof glass bowl. Melt in 30 second intervals until creamy when stirred. Add 2-3 teaspoons of adobo sauce, mix gently, taste, and adjust to your liking.

To assemble the crostini:
Place a slice of baguette on work surface. Spread about 1 t of the chocolate sauce on top. A basil leaf goes next, followed by 1 or 2 tomato slices (depending on how big they are). Sprinkle with a few grains of Maldon salt. Repeat with remaining baguette slices. Serve immediately.

Any romance for you over the weekend?