Dark Chocolate and Olive Oil Toast
This recipe comes from Spain and is a deeply satisfying way to start the day: a kind of super- charged pain-au-chocolat. Straddling the line between sweet and savoury, it makes a yummy breakfast with a strong flat white, or add a scoop of vanilla ice cream on top and you have a quick, easy – and totally irresistible – dessert.
Ingredients
4 slices of sourdough bread
4 tbsp extra virgin olive oil
150g dark chocolate (70% cocoa solids), chopped
a pinch of chilli flakes, Turkish or otherwise
Recipe
Preheat the grill to its highest setting.
Briefly toast the sourdough slices so that they are a little crisp but not browned. You can do this in the toaster but it will taste even better if you pop the slices of bread on a chargrill for a minute or two a side to get that delicious charred flavour.
Drizzle the toasts with the olive oil. Arrange the chocolate on top and sprinkle with a little sea salt and the chilli flakes. Pop under the grill until the chocolate has just melted and serve as is or with scoops of vanilla ice cream or crème fraîche.
IMAGE CREDIT: Tara Fisher