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Monday, September 5, 2016

Bread With Chocolate and Olive Oil




Mark Bittman
  Time 15 minutes
 Yield 6 servings
Featured in: Bread With Chocolate And Olive Oil. 

Ingredients
6 thick slices country-style bread (about 10 ounces total)
6 ounces bittersweet chocolate (preferably 60 percent cocoa, coarsely grated. A Microplane is not essential, but it helps.)
¼ cup olive oil
½ teaspoon sea salt

Preparation
1. Heat the oven to 325. Put the bread on a baking sheet and bake until golden brown on both sides, 5 to 7 minutes total. Spoon the chocolate over the toast in a thin, even layer. Drizzle the toast with the oil and sprinkle with the salt. Serve.

Nutritional analysis per serving (6 servings)
341 calories; 19 grams fat; 6 grams saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 3 grams dietary fiber; 18 grams sugars; 6 grams protein; 437 milligrams sodium

http://cooking.nytimes.com/recipes/1013666-bread-with-chocolate-and-olive-oil
 

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