Loie’s Croissant Melba

Several 2-day old croissant, sliced into 3/8″ thick rounds
Place onto dry cookie sheet and bake at 350 (watching closely) until golden brown.
Now call them crostinis.

Plate the crostinis and top with a very high quality (about 80% ) chocolate wafer. (We used a South American chocolate). Mix a blue cheese of choice (we used Cambazola, a mixture of Gorgonzola and Camembert) with fresh chocolate nibs ( the nutty and crunchy part of the plant) and place on top of the chocolate. Sprinkle with a few more nibs and garnish with fresh apple pieces.

Chocolate Source: With the help of Dennis at Chocolate Exquisite, aka my Chocolate Nazi, purveyor of the best single source chocolates the world round, and a true connosieur.

We made up the rest.