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chocolate, olive oil, and salt on bread

I may have mentioned before that I read cookbooks.  It may be an odd behavior but I get enjoyment from it.  I saw in the New York Times where they had recommended some cook books by resturanters but cooking for the home.  One was The Family Meal:  Home Cooking with Ferran Adria.  I started calling this my picture book because every step is documented with pictures.  I thought it was fun and I enjoyed the ideas of the combinations.  Is it easy to follow?  I am not sure because I took the ingredient list for chocolate and olive oil on bread and played.  I did not even look at the quantities.  My impression though wat that if you were confident in the kitchen you could easily follow the directions.  If not, you might feel overwhelmed.  

I do know that this recipe will be on that I come back to.  Ferran Adria says it comes from the Catalonia area of Spain.  It was lovely with a cup of tea after work.

Chocolate, olive oil, and salt on bread

Note:  adapted from Family Meal:  Home Cooking with Ferran Adria.  This is for one person.

2 tablespoons grated dark chocolate, at least 60 percent cocoa but you want somethint that tastes good to you.

1 teaspoon olive oil

1 one finger pinch of salt

one slice of bread, homemade if possible, artisan.  I used a sourdough oatmeal that I had made this morning.  It was very sour.

Toast bread on both sides under a broiler or in a toaster oven.  Spoon the chocolate over one side of the bread and continue to heat just until melted.  Pull out of the heat.  Drizzle with olive oil and sprinkle with salt.

Serve with a cup of tea or coffee.

This reminded me a lot of a chocolate croissant without being quite so rich or greasy.  I enjoyed the similarities and like this much better.

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