On Friday, a glass of milk’s youngest reader introduced me to the pure joy that is buffalo chicken dip. I had no idea something so bad (for you) could be so good. And in return, I introduced her to Spanish chocolate toasts; thinly sliced baguette with barely melted chocolate, drizzled with olive oil and sprinkled with sea salt. They are oh-so glamorous, and you can pass them off as an appetizer at your next soiree. I have the utmost respect and admiration for the inventor of these babies. Whoever made chocolate acceptable before dessert is a hero in my book.
Come here, I need to lecture you.
Wooden Nickels tells me that at least once almost every day that I spend with her.
My all-time favorite foods are typically ones with fewer than 5 ingredients. Dear readers, should you make these kinds of foods at home, and I firmly believe you should, you must use the best ingredients you can find. It won’t break the bank because you’re only hunting down a few items, and you’ll notice a difference if you splurge. For these toasts, I use good, Greek olive oil (I like it better than Italian, I think it’s fruitier), Scharffen Berger bittersweet chocolate, which I get at the regular grocery store, and sea salt (you could use Kosher salt, but it won’t be quite as subtle).
To assemble 15 toasts, you will need:
- 1/2 of a baguette, sliced about 1/4 inch thick
- 3 oz. of the best bittersweet chocolate chunks you can find
- olive oil
- sea salt