Toasted Bread with Chocolate
by Sarah Jay
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.
Serves eight.
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
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.
nutrition information (per serving):
Size
:
1.5 oz. bread with 1 tsp. oil;
Calories
(kcal):
220;
Fat
(g):
11;
Fat Calories
(kcal):
100;
Saturated Fat
(g):
3.5;
Protein
(g):
5;
Monounsaturated Fat
(g):
3.5;
Carbohydrates
(g):
28;
Polyunsaturated Fat
(g):
0;
Sodium
(mg):
390;
Cholesterol
(mg):
0;
Fiber
(g):
2;
photo: Scott Phillips
From Fine Cooking 81
, pp. 82
November 1, 2006
