iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Caper-Rosemary Tuna with Herb Salad

Ingredients:
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons drained capers
4 teaspoons liquid from capers in jar
4 teaspoons finely grated lemon peel
2 teaspoons finely minced fresh rosemary
1 teaspoon fine sea salt
Large pinch of dried crushed red pepper
Pinch of sugar
1 small onion, quartered through core, thinly sliced crosswise (1 scant cup)
6 6-to 7-ounce 1-inch-thick tuna steaks
2 cups (loosely packed) fresh Italian parsley leaves
1/2 cup (loosely packed) assorted fresh herb leaves (such as tarragon, chervil, oregano, celery leaves, and marjoram)
1 teaspoon extra-virgin olive oil
1 teaspoon fresh lemon juice

Instructions:
Whisk first 9 ingredients in large bowl. Stir in onion. Transfer mixture to resealable plastic bag. Add tuna and seal bag, releasing any excess air; turn to coat. Let marinate at room temperature 1 hour, turning occasionally. (Alternatively, chill 4 hours, turning occasionally, then allow to return to room temperature before continuing.)
Mix parsley and other herbs in large bowl. Sprinkle with salt and pepper. Cover and chill while preparing fish.
Prepare barbecue (high heat). Brush grill rack with oil. Remove tuna from bag, scraping excess marinade back into bag. Grill until grill marks appear but tuna is still rare in centers, 2 to 3 minutes per side. Transfer to plate.
Pour marinade into small saucepan. Bring just to simmer.
Drizzle 1 teaspoon oil and lemon juice over herb salad; toss to coat. Place 1 tuna steak on each plate. Spoon warm marinade over. Divide herb salad among plates.
Peanut Brittle and Caramel Crunch Ice Cream Pie

Ingredients:
3/4 cup whipping cream
1/2 vanilla bean, split lengthwise
2 tablespoons (1/4 stick) unsalted butter
1/4 teaspoon fine sea salt
3/4 cup sugar
1/3 cup water
1/4 cup light corn syrup
9 whole graham crackers
1/4 cup (packed) dark brown sugar
5 tablespoons unsalted butter, melted, hot
1 1/2 teaspoons vanilla extract
1/2 cup salted roasted cocktail peanuts
3 pints premium vanilla ice cream, slightly softened
5 tablespoons natural-style (non-hydrogenated) creamy peanut butter
1 cup coarsely chopped peanut brittle

Instructions:
Place cream in small saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Mix in butter and sea salt; set vanilla cream aside.
Stir sugar, 1/3 cup water, and corn syrup in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup turns deep amber, brushing down sides with wet pastry brush and swirling pan occasionally, about 12 minutes. Remove from heat. Whisk in vanilla cream (mixture will bubble). Set sauce aside.
Preheat oven to 375°F. Line 9-inch-diameter pie dish with foil. Finely grind graham crackers and brown sugar in processor. Add butter and vanilla; blend until moist crumbs form. Add nuts; blend just until finely chopped. Using plastic wrap as aid, press crumbs firmly onto bottom and up sides of foil-lined pie dish. Freeze 15 minutes.
Bake crust until brown, about 15 minutes. Freeze 1 hour. Using foil, lift crust from dish; carefully peel off foil. Return crust to pie dish. Drizzle 1/2 cup caramel sauce over bottom of crust. Freeze 30 minutes. Spoon 1 1/2 pints ice cream into crust; smooth top. Drizzle 3 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle with 1/2 cup brittle. Freeze 1 hour. Spoon remaining 1 1/2 pints ice cream over; smooth top. Drizzle 2 tablespoons peanut butter over, then 2 tablespoons sauce. Sprinkle edge of pie with 1/2 cup brittle. Freeze 4 hours. DO AHEAD: Pie can be made 3 days ahead; tent with foil and freeze. Cover and chill remaining sauce.
Cut pie into wedges. Rewarm sauce and pass separately.
Grilled Scallops and Nectarines with Corn and Tomato Salad

Ingredients:
3 tablespoons fresh lime juice
1 1/2 teaspoons finely grated lime peel
"1/8 teaspoon (generous) piment dEspelette or chili powder", 3 tablespoons extra-virgin olive oil
Fleur de sel*
24 large sea scallops, side muscles removed, patted dry
3 firm but ripe nectarines (white or yellow), each cut into 6 wedges
Olive oil, for brushing
1 1/2 cups fresh corn kernels, cut from 2 large ears of corn
24 grape or cherry tomatoes, halved
1/3 cup thinly sliced basil leaves
Fleur de sel
3/4 cup (loosely packed) fresh basil leaves
1/4 cup extra-virgin olive oil
Fleur de sel

Instructions:
Whisk lime juice, lime peel, and piment d'Espelette in small bowl. Gradually whisk in oil. Season with fleur de sel and pepper. DO AHEAD: Can be made 1 day ahead. Chill. Bring to room temperature before using.
Blanch basil in small pot of boiling salted water 30 seconds; drain. Squeeze to remove as much water as possible, then coarsely chop. Puree basil and oil in blender until smooth. Transfer to small bowl. Season to taste with fleur de sel. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before using.
Prepare barbecue (medium-high heat). Brush scallops and nectarines with oil; sprinkle with salt and pepper. Grill scallops until slightly charred and cooked through, about 2 minutes per side. Grill nectarines until slightly charred, about 1 1/2 minutes per side. Transfer scallops and nectarines to plate.
Arrange 4 scallops on each of 6 plates. Toss corn and 2 tablespoons dressing in medium bowl. Toss tomatoes with 1 tablespoon dressing in another bowl; season to taste with salt and pepper. Spoon corn around scallops. Scatter tomatoes over corn. Arrange nectarine wedges decoratively on plates. Drizzle some dressing over scallops, then spoon some basil puree over. Sprinkle sliced basil and fleur de sel over corn and tomatoes and serve. A type of sea salt; available at some supermarkets and at specialty foods stores.
Dark-Chocolate-Dipped Cherry Ice Cream Cones

Ingredients:
3 pints premium cherry ice cream
8 sugar cones
1 11.5-ounce package bittersweet chocolate chips
1/4 cup vegetable oil
2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/2 cups coarsely chopped toasted almonds

Instructions:
Spoon some ice cream into 1 cone, packing gently to fill. Dip large (1/4 cup) round ice cream scoop into bowl of hot water. Scoop large mounded ball of ice cream onto cone, pressing gently. Stand cone in small glass; place in freezer. Repeat with remaining cones and ice cream, placing each cone in individual glass. Freeze 2 to 8 hours.
Place bittersweet chocolate and oil in small glass bowl. Microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. Let stand just until cool, about 10 minutes. Place white chocolate in another small glass bowl; melt in microwave on medium-high, stopping occasionally to stir, about 1 minute.
Place nuts on plate. Working quickly and tilting bowl of bittersweet chocolate to form deep pool, dip ice cream end of cone into chocolate, turning to coat. Gently shake cone, allowing excess chocolate to drip back into bowl. Immediately roll bottom half of chocolate-dipped scoop in nuts. Dip fork into white chocolate; drizzle lines over top of cone. Place cone in glass; return to freezer. Repeat with remaining cones. Freeze 1 hour. DO AHEAD: Can be made 1 day ahead. Wrap cones in foil; keep frozen.
Chocolate Chip and Banana Ice Cream Sandwiches

Ingredients:
1 16.5-ounce log refrigerated chocolate chip cookie dough or two 16-ounce tubs pre-portioned chocolate chip cookie dough rounds
2 pints premium banana ice cream, slightly softened
2 ripe bananas, cut into very thin slices
1 11.5-ounce package bittersweet chocolate chips
1/4 cup vegetable oil
1 1/2 cups loose granola or English toffee bits (optional)

Instructions:
Preheat oven to 350°F. If using dough log, cut into 20 equal-size rounds. Arrange sliced dough rounds (or 20 pre-portioned rounds) on 2 baking sheets, spacing evenly. Using fingertips, press each into 2 1/2-inch round. Bake cookies until golden, about 11 minutes for sliced rounds and 15 minutes for pre-portioned dough. Transfer to rack; cool.
Line baking sheet with foil; place in freezer. Place 1 cookie, flat side up, on work surface. Top with 1/3 cup ice cream; spread almost to edge. Top with single layer of bananas. Sandwich with another cookie; press gently to compact. Place on baking sheet in freezer. Repeat with remaining cookies, ice cream, and bananas. Freeze 2 hours. Using knife, smooth sides of ice cream sandwiches. Freeze 1 hour.
Place chocolate chips and oil in small glass bowl; microwave on medium-high until chocolate is melted, stopping occasionally to stir, about 1 1/2 minutes. Let stand just until cool, about 10 minutes.
Place granola or toffee (if using) on plate. Dip 1 ice cream sandwich halfway into melted chocolate; lift and quickly shake excess chocolate back into bowl. If desired, roll dipped edge in granola or toffee; return to baking sheet in freezer. Repeat with remaining sandwiches, chocolate, and granola or toffee. Freeze until firm, about 2 hours. DO AHEAD: Can be made 2 days ahead. Wrap each sandwich in foil; keep frozen.
Frozen Orange and Amaretti Parfaits with Espresso Granita

Ingredients:
1 cup finely ground espresso coffee beans
3 cups water
1/2 cup plus 1 tablespoon sugar
3 tablespoons orange juice
3 tablespoons Grand Marnier or other orange liqueur
4 teaspoons finely grated orange peel
1 pint premium vanilla ice cream, slightly softened
8 to 12 amaretti cookies (Italian macaroons)*
2 thin orange slices
cut in half (optional)

Instructions:
Brew espresso with 3 cups water in coffeemaker. Pour coffee into small metal pan. Add 1/2 cup sugar; stir to dissolve. Freeze 2 hours, stirring twice. Cover and freeze without stirring until solid, at least 6 hours or overnight. Using fork, scrape granita into icy crystals, then toss to mix. Cover; keep frozen. Mix orange juice, liqueur, orange peel, and 1 tablespoon sugar in medium bowl until sugar dissolves. Transfer 2 tablespoons mixture to small bowl to use as sauce; chill.
Mix ice cream into remaining orange mixture. Cover; freeze until firm, at least 6 hours.
Coarsely crumble 1 to 1 1/2 cookies into each of 4 parfait glasses. Top each with 1/2 cup granita and another 1 to 1 1/2 crumbled cookies. Top each with scoop of ice cream. Drizzle 1 1/2 teaspoons orange sauce over ice cream. Garnish with orange slices, if desired. * Available at some supermarkets and at Italian markets.
Indian Shrimp Curry

Ingredients:
6 to 8 fresh serrano chiles (2 ounces total)
20 fresh curry leaves
5 garlic cloves, finely chopped
1 tablespoon finely chopped peeled ginger
2 tablespoons vegetable oil
1 teaspoon whole mustard seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1 medium onion, chopped
1 pound tomatoes, chopped
2 1/2 ounces finely grated fresh or dried unsweetened coconut (1 cup; visit gourmet.com for how to extract meat from fresh coconut)
2 pounds large shrimp in shell, peeled and deveined
Accompaniment: white rice

Instructions:
Quarter chiles lengthwise (seed and devein if you want less heat). Cook chiles, curry leaves, garlic, and ginger in oil in a 12-inch heavy skillet over medium-high heat, stirring, until very fragrant and chiles are just softened, 1 to 2 minutes.
Reduce heat to medium and add spices, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, stirring, until mustard seeds just begin to pop, 1 to 2 minutes.
Add onion and cook, stirring occasionally, until softened, about 4 minutes.
Add tomatoes and coconut, then cook, covered, until tomatoes are softened, 4 to 6 minutes.
Add shrimp and cook, uncovered, stirring, until just cooked through, 3 to 4 minutes. Season with salt and pepper.
Pork Chops Scarpariello

Ingredients:
2 red bell peppers
5 garlic cloves, finely chopped, divided
1 teaspoon finely chopped rosemary
3 tablespoons extra-virgin olive oil, divided
4 (1-inch-thick) bone-in pork chops (2 pounds total)
1 medium onion, chopped
4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped flat-leaf parsley

Instructions:
Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a large bowl and tightly cover with plastic wrap. Let stand, covered, 20 minutes. Peel, then halve lengthwise, discarding stems and seeds. Cut peppers into 1-inch pieces.
While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper. Rub onto chops.
Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes. Transfer to a plate and keep warm, loosely covered with foil.
Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes. Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes. Add meat juices from plate and remove skillet from heat. Add butter, stirring until incorporated. Stir in lemon juice, parsley, and salt to taste and spoon over chops.
Ham Persillade with Mustard Potato Salad and Mashed Peas

Ingredients:
6 long parsley sprigs, divided
1 3/4 cups reduced-sodium chicken broth
1 large garlic clove, minced
2 teaspoon unflavored gelatin (from 1 envelope)
3 tablespoons water
1 (3/4-pound) piece baked ham, cut into 1/2-inch cubes (2 cups)
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons white-wine vinegar
2 celery ribs, finely chopped (1 cup)
1/4 cup chopped cornichons or sour gherkins
1 pound boiled potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups)
1 (10-ounce) box frozen baby peas, thawed
2 teaspoons finely chopped marjoram
3 tablespoons extra-virgin olive oil
Equipment: 4 (16-ounce) wide jars or containers with lids
Garnish: celery leaves

Instructions:
Chop enough parsley leaves to measure 1 tablespoon; reserve. Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes.
Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.
Toss ham with reserved parsley and divide among jars. Pour gelatin on top and chill until set, at least 1 hour.
Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in celery, cornichons, and potatoes.
Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash.
Layer peas, then potato salad, over ham.
Shrimp with Salsa, Avocado, and Chips

Ingredients:
2 medium tomatoes, chopped (1 cup)
1/4 cup chopped white onion
1/4 cup finely chopped cilantro
1 to 2 teaspoons chopped fresh serrano chile, including seeds
2 tablespoons ketchup
2 to 3 tablespoons fresh lime juice, divided
1 pound peeled cooked shrimp, cut into 1/2-inch pieces
2 (6- to 8-ounces) firm-ripe avocados
2 cups shredded green cabbage
1/2 cup coarsely crumbled tortilla chips
Equipment: 4 (16-ounces) wide jars or containers with lids
Accompaniment: tortilla chips

Instructions:
Stir together tomatoes, onion, cilantro, chile, ketchup, 1 tablespoon lime juice, and 1/2 teaspoon salt. Stir in shrimp and season with salt and pepper.
Mash avocados with remaining 1 to 2 tablespoons lime juice and 1/2 teaspoon salt.
Divide shrimp mixture among jars and layer avocado, cabbage, and crumbled chips on top.
Grilled Corn With Hoisin-Orange Butter

Ingredients:
4 tablespoons butter, room temperature, 1 tablespoon hoisin sauce*, 2 1/2 teaspoons finely grated orange peel, 3/4 teaspoon chili-garlic sauce*, 6 ears of white corn, husked, rinsed, Chopped fresh cilantro

Instructions:
Prepare barbecue (medium-high heat). Mix first 4 ingredients in small bowl to blend. Season with salt and pepper.
Grill corn until beginning to soften, turning occasionally, about 5 minutes. Brush all over with hoisin butter; continue to grill until corn is tender, brushing occasionally with more hoisin butter, about 5 minutes longer. Transfer to platter; brush with more hoisin butter. Sprinkle with cilantro; serve.
* Available in the Asian foods section of many supermarkets and at Asian markets.
Grilled Steak Sandwiches with Marinated Watercress, Onion, and Tomato Salad

Ingredients:
1/2 cup olive oil, 6 tablespoons white balsamic vinegar, 1 3/4 teaspoons dry mustard, divided, 1 tablespoon dark brown sugar, 1 2-pound well-trimmed tri-tip beef roast, 4 large plum tomatoes, very thinly sliced, 1 bunch watercress, stems trimmed, 1/2 white onion, very thinly sliced, 6 5-inch pieces French baguette, cut horizontally almost in half, opened flat

Instructions:
Prepare barbecue (medium-high heat). Whisk oil, vinegar, and 3/4 teaspoon mustard in large bowl. Season dressing with salt and pepper. Transfer 2 tablespoons dressing to small bowl; whisk in sugar and 1 teaspoon mustard. Sprinkle beef all over with salt and pepper, then top with mixture from small bowl.
Grill beef until thermometer inserted into thickest part registers 120°F to 125°F for rare, turning occasionally, about 30 minutes. Place on cutting board; let rest 10 minutes. Cut very thinly across grain.
Meanwhile, add tomatoes, watercress, and onion to dressing in large bowl. Marinate while beef grills, tossing occasionally. Grill bread, cut side down, until just crusty, about 3 minutes; place on plates, grilled side up.
Arrange beef slices over bread. Using tongs and draining slightly, top with salad.
Shrimp Skewers with Tzatziki, Spinach, and Feta

Ingredients:
1 cup Greek-style (2% or nonfat) yogurt*
1 cup 1/4-inch cubes English hothouse cucumber
3 tablespoons chopped fresh dill
2 tablespoons fresh lemon juice plus additional for drizzling
2 tablespoons chopped shallots
1 1/4 teaspoons aniseed, finely crushed, divided
Olive oil (for brushing and drizzling)
1 pound uncooked large shrimp, peeled, deveined, tails left intact
8 cups baby spinach leaves
3/4 cup crumbled feta cheese

Instructions:
Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.
Prepare barbecue (medium-high heat). Brush grill with oil. Thread shrimp onto 4 metal skewers. Brush shrimp all over with olive oil; sprinkle with salt, pepper, and remaining 1/2 teaspoon crushed aniseed. Grill just until shrimp are opaque in center, about 3 minutes per side. Divide spinach among 4 plates; drizzle lightly with additional lemon juice and olive oil. Top each with 1 shrimp skewer. Spoon tzatziki over shrimp; sprinkle with feta cheese and serve.
*A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets. If unavailable, place plain yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Fresh Peach and Gingercream Shortcakes

Ingredients:
2 cups all purpose flour
13 tablespoons sugar, divided
1 tablespoon baking powder
1/2 cup (1 stick) chilled salted butter, diced
1/2 cup finely chopped crystallized ginger, divided
1/2 cup ginger ale
3 tablespoons plus 1 1/4 cups chilled heavy whipping cream, divided
4 large peaches
halved
thinly sliced

Instructions:
Preheat oven to 400°F. Line baking sheet with parchment paper. Whisk flour, 6 tablespoons sugar, and baking powder in large bowl. Add butter; rub in with fingertips until very coarse meal forms (oatmeal-size flakes). Mix in 1/4 cup chopped ginger. Add ginger ale and 2 tablespoons cream. Toss until moist clumps form. Gather dough into 7-inch log. Cut crosswise into 6 equal rounds. Place on sheet, spaced apart. Shape each into 2 1/2-inch diameter round. Mix 1 tablespoon cream and 1 tablespoon sugar in small bowl; brush over top and sides of shortcakes.
Bake shortcakes until golden and tester inserted into center comes out clean, 20 to 22 minutes. Cool on sheet.
Meanwhile, toss peaches in large bowl with 4 tablespoons sugar and remaining 1/4 cup chopped ginger. Whisk remaining 1 1/4 cups cream and 2 tablespoons sugar in medium bowl to peaks.
Halve shortcakes horizontally. Place bottoms on plates. Top each with peaches, whipped cream, and shortcake top.
Mixed-Berry Chocolate-Toffee Bites

Ingredients:
6 ounces bittersweet or semisweet chocolate or high-quality milk chocolate, chopped
1 1/2 teaspoons grated orange peel (optional)
2 cups mixed fresh berries (such as blackberries, raspberries, and blueberries)
2 1.4-ounce English toffee candy bars (such as Skor)
cut into 1/4-inch pieces

Instructions:
Line large baking sheet with foil. Stir chocolate in small bowl set over saucepan of simmering water until melted, smooth, and warm. Remove bowl from over water. Mix orange peel into chocolate, if desired. Spoon by teaspoonfuls onto foil, spacing about 1 1/2 inches apart (do not spread). Top with berries and toffee, making sure toppings touch melted chocolate. Chill until chocolate sets, about 15 minutes. Remove from foil.
Crab Hush Puppies With Curried Honey-Mustard Sauce

Ingredients:
1/4 cup Creole mustard
1/4 cup honey
1 3/4 teaspoons curry powder, divided
1 cup just-add-water cornbread mix
1/4 cup bottled clam juice
12 ounces fresh lump crabmeat, diced
1 cup finely chopped green onions, divided
Vegetable oil (for frying)

Instructions:
Stir mustard, honey, and 1 1/4 teaspoons curry powder in small bowl for dipping sauce.
Stir cornbread mix, clam juice, and 1/2 teaspoon curry powder in medium bowl. Mix in crabmeat and 3/4 cup onions.
Pour enough oil into medium saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer to side of pan and heat oil over medium heat to 320°F to 330°F. Working in batches, drop batter into oil by heaping teaspoonfuls. Fry until golden and cooked through, 1 to 1 1/2 minutes. Transfer to paper towels to drain.
Sprinkle hush puppies with remaining onions. Serve with dipping sauce.
Chocolate Chunks with Cherries and Pistachios

Ingredients:
"12 ounces bittersweet Bakers chocolate, chopped", 1/2 cup whole milk, 3 tablespoons of unsalted butter, 1/4 teaspoon salt, 1 cup shelled pistachios, 1 cup dried tart cherries

Instructions:
1. In a large microwaveable bowl, combine chocolate, milk, butter, and salt. Place bowl in microwave and heat on high for 3 minutes, stirring every 30 seconds. Remove and whisk until combined and smooth. (If chocolate is not completely melted after whisking, return to microwave for 1 minute and repeat step.)
2. Stir in pistachios and cherries. Line the bottom and sides of a 9 x 9-inch pan with plastic wrap. Pour chocolate mixture into pan, scraping bowl, and smooth out evenly. Refrigerate until firm, about 1 hour.
3. Remove pan from refrigerator and invert chocolate mixture onto a cutting board. Remove plastic and cut chocolate with a knife into desired shape and size. Serve at room temperature.
Perfect Crostini

Ingredients:
6 tablespoons olive oil, 2 large baguettes, 1 teaspoon coarse salt

Instructions:
1. Preheat oven to 350 degrees.
2. Drizzle 2 tablespoons of the olive oil onto a large baking sheet.
3. Slice baguettes crosswise in 1/2-inch slices and lay slices in a single layer on baking sheet. Drizzle the remaining olive oil over slices. Sprinkle slices evenly with salt and bake until crispy and golden brown, approximately 20-25 minutes.