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This recipe has been adapted from the cookbook Cooking for Mr Latte, A Food Lover's Courtship, with Recipes, by Amanda Hesser. So simple to make and so good!

Check out more of Linda's favorite Chocolate Recipes and Appetizer Recipes.

Thin baguette loaf (not sourdough)
Best quality bittersweet or dark chocolate
Best quality extra-virgin olive oil
Fleur de sel or coarse sea salt

Preheat oven to 350 degrees F.

Put the thin baguette loaf on a cutting board; slice it thinly and diagonally into 20 1/4-inch slices (so that you get 1/4-inch wedge-like slices). Lay the slices on an ungreased baking sheet.

Top each slice with a thin square of the best bittersweet or dark chocolate you can find. It should be no bigger a piece that what you would normally bite from a chocolate bar.

Place the baking sheet into the oven. Let bake only until the chocolate is melted, but still holds its shape. Remove from oven and immediately move them to a serving platter.

Sprinkle each slice first with a few drops of the best extra-virgin olive oil you own. Then sprinkle over the olive oil with fleur del sel or coarse sea salt. The salt should enliven the flavor of the chocolate and not make it salty.

Serve immediately.