Monday, June 7, 2010

Chocolate, Olive Oil and Sea Salt Toasts

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Source: Almost Bourdain


Chocolate, Olive Oil and Sea Salt Toasts
(Adapted from Delicious Magazine June 2010 issue)
Serves 4

200 g good-quality dark chocolate, chopped
1 sourdough loaf, cut into eight 1.5 cm-thick slices
40 g unsalted butter
2 tbsp olive oil
1 tbsp extra virgin olive oil, to drizzle
Sea salt flakes (Omit this ingredient if you use Lindt dark chocolate with a touch of sea salt)


1. Sandwich the chopped chocolate between the slices of sourdough.

2. Heat 20 g butter and 1 tbsp olive oil in a heavy-based frypan over medium heat. Cook 2 sandwiches for 3 minutes each side or until golden and the chocolate is melting.

3. Wipe the pan clean and repeat with the remaining butter, oil and sandwiches.

4. To serve, drizzle the sandwiches with olive oil and sprinkle with a few flakes of sea salt.