Female. Lives in United States/Illinois/Chicago, speaks English. My interests are Food, Restaurants, Cooking, Baking/Travel, Dining Out, Raising Children.
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United States, Illinois, Chicago, English, Female, Food, Restaurants, Cooking, Baking, Travel, Dining Out, Raising Children.

Monday, January 10, 2005

Straight from Spain: Toasted Bread and Bittersweet Chocolate

The February 2005 issue of Food & Wine is devoted to the food of Spain. I love the section on tapas and their coverage of what some prominent Spanish chefs are doing to invigorate traditional dishes with new twists. A recipe for a unique little treat caught my eye as I flipped through this issue and I just had to try it. It's Toasted Bread and Bittersweet Chocolate.

One look at the ingredients list and Americans might think it's too bizarre to taste good, but you'll have to trust me that it's outstanding. It's also quick and easy to prepare with a decadent outcome.

Toasted Bread and Bittersweet Chocolate
As seen in Food & Wine, February 2005
Serves 4
Total Time Needed: 10 Minutes

16 thin baguette slices
1 4-ounce bar of bittersweet chocolate, cut into 16 pieces (I used Ghirardelli Bittersweet Chocolate Premium Baking Bar)
1 tablespoon extra-virgin olive oil
coarse sea salt

Preheat the broiler and position a rack 8 inches from the heat. Spread the baguette slices on a baking sheet and broil until toasted, about 30 seconds. Turn the slices over and set a square of chocolate on each one. Broil just until the bread is golden and the chocolate is beginning to melt (about 30 seconds). Transfer the chocolate toasts to plates and drizzle with the olive oil. Lightly sprinkle sea salt on the chocolate and serve right away.

See how easy? It's toasted baguette, warm, delicious chocolate, flavorful olive oil and sea salt. That's it. But this is an absolutely marvelous snack or dessert. The chocolate, olive oil and salt enhance each other beautifully and the flavors work really well together. Win and I have enjoyed making these treats for the past couple nights and they barely get out of the oven before we greedily snatch them up.

Although the Food & Wine article said that chocolate on bread was a common after-school snack for children in Spain, this combination isn't typical in most of the US. Here's hoping it catches on; it's too delicious to miss!

Next time: We Found a New Italian Favorite