Toasted Bread with Chocolate
- 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
Adapted from finecooking.com
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.