Brought to us by Jessica
4 (1/2-inch-thick) slices rustic bread (I used french)
4 ounces dark chocolate (I used Scharfenberger, both a milk dark and a dark)
4 tablespoons extra-virgin olive oil
Sea salt to taste
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Preheat oven to 200 degrees. Toast the slices of bread in a toaster until tan.
Using a knife, chop the chocolate into small pieces. Scatter them over the toasted bread, place on a foil-covered baking sheet and place in the oven until the chocolate melts, about 5 minutes.
Drizzle with the olive oil, sprinkle with salt and serve.
Source: “Tapas: A Taste of Spain in America” by José André’s with Richard Wolffe
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