Bread with Chocolate & Olive Oil

You could open a shop in Park Slope selling nothing but this Ferran Adrià recipe and you'll have pregnant foodies lining up around the block!

Time: 15 minutes
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.)
1/4 cup olive oil
1/2 teaspoon sea salt.
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.
Yield: 6 servings.

Reprinted from the New York Times