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Toasted Bread with Chocolate

Scott Phillips

Servings: eight.

Bread and chocolate is a popular snack for kids in Spain. Adding a drizzle of olive oil and a pinch of salt, a twist I picked up from celebrity chef José Andrés, is a sophisticated touch.


  • 8 1/2-inch-thick slices good bread, such as a rustic peasant bread or a real baguette
  • Best-quality extra-virgin olive oil for drizzling
  • 4 oz. best-quality bittersweet chocolate, very coarsely chopped (scant 1 cup)
  • Sea salt, kosher salt, or any specialty salt

Nutritional Information

  • Nutritional Sample Size 1.5 oz. bread with 1 tsp. oil
  • Calories (kcal) : 220
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 0
  • Sodium (mg): 390
  • Carbohydrates (g): 28
  • Fiber (g): 2
  • Protein (g): 5


  • Position a rack 4 inches from the broiler element and heat to high. Put the bread on a baking sheet and toast until light golden on both sides, 1 to 2 min. per side. Drizzle the bread with olive oil. Distribute the chocolate evenly on top of the bread. Turn off the broiler and return the bread to the oven until the residual heat melts the chocolate, about 1 minute. Smooth the chocolate with a table knife, if you want. Sprinkle a pinch of salt on each slice and serve.


Rate or Review


  • dlbayley | 01/26/2012

    OK I admit I have not tried this yet... but it is getting a 5 star "drool rating" just from the picture!!!

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