4 servings

Hands on: 5 minutes

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Total time: 10 minutes

This toasted bread is as simple as its name suggests, with a lovely flavor balance of chocolate, olive oil and the crunchy burst of sea salt. It's good right out of the oven, but a bit messy; wait a few minutes to let the chocolate firm up a bit if you're worried about guests drizzling chocolate all over themselves or your home. Look for bread with a thick crust and a light interior, full of holes — not a dense sourdough. We tested the recipe with bittersweet chocolate; semisweet would work, too. For standing and nibbling, halve large slices of bread before toasting.

4 (1/2-inch-thick) slices rustic bread

4 ounces dark chocolate

4 tablespoons extra-virgin olive oil

Sea salt to taste

Preheat oven to 200 degrees. Toast the slices of bread in a toaster until tan. Using a knife, chop the chocolate into small pieces. Scatter them over the toasted bread, place on a foil-covered baking sheet and place in the oven until the chocolate melts, about 5 minutes.

Drizzle with the olive oil, sprinkle with salt and serve.

— Adapted from "Tapas: A Taste of Spain in America" by José André's with Richard Wolffe (Clarkson Potter, $35)

Per serving: 323 calories (percent of calories from fat, 60), 4 grams protein, 30 grams carbohydrates, 2 grams fiber, 23 grams fat (2 grams saturated), no cholesterol, 184 milligrams sodium.