adapted/inspired by Alison Nelson's Chocolate Bar, New York
1 small, fresh, plain baguette cut into 3/4" slices
good quality olive oil--enough to cover surface of baguette slices
1 3.5 oz good quality dark chocolate bar (70-71% cacao)
good sea salt to sprinkle on top
Preheat oven to 375 degrees. Place baguette slices on cookie sheet and toast until bread starts to get crisp but not brown (about 4-5 minutes). Meanwhile melt chocolate bar in microwave or in double-boiler, being careful not to burn or overcook. Remove bread from oven and let cool slightly. Coat the top of each slice lightly with olive oil, carefully put a thin layer of chocolate on each slice (I found a Pyrex measuring cup with a spout worked well for this) and sprinkle lightly with salt. Garnish with white chocolate shavings if desired. Serve bites while they are still a little warm and the chocolate is nice and "melty".
Serve with Chocolate Pear Martini--following the drink recipe on the link above.
My contribution to the Blog Party menu may not be the most complicated recipe or the most beautiful but it is delicious! I look forward to "seeing" everyone and getting a glimpse of what other chocolate delights await! Look for the round up on Stephanie's site soon!