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Chef Ferran Adria's Bread With Chocolate and Olive Oil

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“Chef Adria, of the famous El Bulli restaurant, in Spain and New York, ate this dish for a snack when a little boy. He now serves it as dessert, and an incredible one it is. This recipe was featured in a New York Times article by Mark Bittman.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oven to 325 degrees F. Put the bread on a baking sheet and bake until golden brown on both sides, 5-7 minutes.
  2. Spoon the chocolate over the toast in a thin, even layer. Drizzle the toast with the oil and sprinkle with the salt. Serve.
  3. NOTE: A microplane will help get the right grating of the chocolate, but is not essential.

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