I found this recipe in the New York Times – under “Comfort Food.” Since I had all the ingredients and am always in need of comfort – and chocolate, I made some – took only 15 minutes – to make and eat. The comfort lasted longer.
Bread with Chocolate and Olive Oil
You’ll need:
- a thick slice of country-style bread
- 2 ounces (or more) of bittersweet chocolate (60 percent cocoa) coarsely grated (use a microplane)
- 1 tablespoon olive oil
- sprinkling of coarse sea salt
Heat the bread in a 325 oven for about 5 minutes until brown and warm. Spoon the chocolate over the toast in a thin, even layer. Drizzle with oil and sprinkle with salt.
Potpourri with Rosemarie 