Chef Ferran Adria's Bread With Chocolate and Olive Oil

Chef Adria, of the famous El Bulli restaurant, in Spain and New York, ate this dish for a snack when a little boy. He now serves it as dessert, and an incredible one it is. This recipe was featured in a New York Times article by Mark Bittman.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 8  slices  country bread, sliced thickly (about 10 oz. total)
• 6  ounces bittersweet chocolate, coarsely grated (preferably 60 percent cocoa)
• 1⁄4 cup olive oil
• 1⁄2 teaspoon sea salt

Directions

1. Heat the oven to 325 degrees F. Put the bread on a baking sheet and bake until golden brown on both sides, 5-7 minutes.
2. Spoon the chocolate over the toast in a thin, even layer. Drizzle the toast with the oil and sprinkle with the salt. Serve.
3. NOTE: A microplane will help get the right grating of the chocolate, but is not essential.