Happy Mother’s Day: Rustic Bread with Dark Chocolate, Olive Oil, & Salt
You read that right. Bread, chocolate, oil, and salt. Could there be a better combination? Could there be an easier combination? Mother’s Day, any day, simply beautiful.
Slice crusty bread into thin slices, drizzle with really good olive oil.
Toast in a hot oven until crisp and golden, scatter with dark chocolate pieces. Now we’re talking…
Heat until chocolate melts and spread over the toasts. Lick the knife (use a butter knife to be safe). Drizzle toasts with a bit more olive oil. Lalalaa!
Finish with a light shower of crunchy salt, take a huge bite. To quote one of my very favorite food bloggers, Joy the Baker, “Holy Heckballs.” Yeah. Happy Mother’s Day!
Rustic Bread with Dark Chocolate, Olive Oil, and Salt
From Tapas A Taste of Spain in America by Jose Andres
4 ½-inch-thick slices rustic bread (good country bread with a thick crust and light interior; don’t slice too thick)
4 oz. good dark chocolate or other chocolate you enjoy
4 Tbsp. Spanish (or other best quality) extra-virgin olive oil
Coarse sea salt to taste
Heat the oven to 400 degrees. Drizzle some olive oil on a baking sheet. Press bread slices into the oil, drizzle a little over the tops, and toast the slices of bread in the oven, about 3 minutes/side until golden brown. Using a knife, break the chocolate into small pieces. Scatter them over the toasted bread, then place the bread back in the oven until the chocolate melts, about 2 minutes. Drizzle with a bit more of the olive oil, sprinkle a little salt on top, and serve.
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