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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. What a great way to start off a meal celebrating the wonderful ingredient that is chocolate.
So simple to make and so good!
Check out more of Linda's favorite
Chocolate Recipes and
Toast with Chocolate and Fleur de Sel Recipe
Bruschetta, Canapes & Crostini,
Fleur de sel
Yields: serves many
Prep time: 10 min
Cook time: 5 min
Thin baguette bread loaf (not sourdough)
Best quality bittersweet or dark
Best quality extra-virgin
Fleur de sel or coarse sea
* This is a great recipe to use your
Fleur de sel.
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 of baguette bread with a thin square of the
best bittersweet or dark chocolate you can find. NOTE: 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. NOTE: The salt should enliven the flavor of
the chocolate and not make it salty.