Week in the Life, Friday

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

Preheat the oven to 350 degrees.  Place the bread on a foil lined baking sheet.  Bake the slices for about 4 minutes.  Remove from the oven, turn each slice, and top with a couple of chocolate chunks.  Bake for 4 more minutes.  Remove from the oven, drizzle each slice with a little olive oil and sprinkle with a pinch of sea salt.  Eat immediately!

*No idea what you just came across on your favorite cooking blog?  Last week, inspired by Ali Edwards, I took my camera everywhere to document a week in my life.  Read more about the project here.