recipes articles & more

Recipes Dads Love
Win Steven Raichlen’s Must-Have Grilling Tools
Tour Steven Raichlen's Kitchens
How to Roll a Roulade Cake
How to Make Chocolate Soufflés
How to Make Barbecued Chicken
Quiche Recipe: Create Your Own
10-Minute Strawberry Recipes
Ingenious Kitchen Tips
Strawberry Mojito

Print It| Add to Favorites| | Pin It

Toasted Bread with Chocolate

by Sarah Jay

read reviews (1)

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.

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

bittersweet chocolate country-style bread baguette more more

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