This simple yet luxurious toast brings together three bold ingredients in perfect harmony. Crisp bread, rich dark chocolate, fruity olive oil, and flaky sea salt create a balance of sweet, savory, and bitter that feels both indulgent and effortless, making it ideal for breakfast, brunch, or a quick dessert.

Why You’ll Love This Recipe

You’ll love this recipe because it requires minimal effort while delivering maximum flavor. It uses everyday pantry staples but feels sophisticated and restaurant-worthy. The contrast between warm melted chocolate, aromatic olive oil, and crunchy sea salt makes every bite exciting. It’s also highly customizable, so you can adapt it to your taste or what you have on hand.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 to 4 slices crusty bread, thickly cut (baguette or rustic loaf)
60 g dark chocolate, chopped or broken into pieces (around 54–70% cocoa)
4 tablespoons extra virgin olive oil
1/2 teaspoon sea salt flakes, or to taste

Directions

Preheat the oven to 200°C.
Lightly toast the bread slices until just crisp on the outside.
Turn off the oven but keep it warm.
Place the toasted bread on a baking tray and drizzle each slice generously with olive oil, allowing it to soak into the bread.
Scatter the dark chocolate evenly over the top of each slice.
Return the tray to the warm, turned-off oven for 2 to 3 minutes, just until the chocolate becomes soft and glossy.
Remove from the oven, gently spread the softened chocolate with the back of a spoon, and finish with a light sprinkle of sea salt flakes.
Serve immediately while warm.

Servings and timing

Servings: 2 to 3 people
Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes

Variations

Use milk chocolate or a blend of dark and milk chocolate for a sweeter version.
Add a light drizzle of honey or date syrup for extra sweetness.
Top with toasted nuts such as almonds or hazelnuts for added crunch.
Use chocolate shavings instead of melting the chocolate for a firmer texture.
Try whole wheat or sourdough bread for a deeper flavor.

Storage/Reheating

This toast is best enjoyed immediately after preparation. If needed, you can store prepared but unmelted toast components separately at room temperature for up to one day. To reheat, assemble and warm briefly in a low oven until the chocolate softens. Avoid microwaving, as it can make the bread chewy.

FAQs

Can I use any type of bread?

Yes, but crusty bread works best because it holds up to the olive oil and chocolate without becoming soggy.

What type of olive oil should I use?

A fruity extra virgin olive oil is ideal, as its flavor plays a key role in the final taste.

Is this recipe sweet or savory?

It’s a balance of both, with rich chocolate sweetness and savory notes from olive oil and sea salt.

Can I make this without an oven?

Yes, you can melt the chocolate gently using residual heat from the toast or a double boiler and spread it on the bread.

What cocoa percentage works best?

Dark chocolate between 54% and 70% cocoa offers the best balance of bitterness and richness.

Can I serve this as a dessert?

Absolutely. It works beautifully as a simple dessert or even as part of a brunch spread.

Is this recipe suitable for kids?

Yes, especially if you use slightly sweeter chocolate and reduce the salt.

Can I add fruit on top?

Fresh berries or thinly sliced pears pair well with the chocolate and olive oil.

How much salt should I add?

Start with a small pinch and adjust to taste, as the salt should enhance, not overpower, the chocolate.

Can I prepare this ahead of time?

It’s best made fresh, but you can pre-toast the bread and assemble everything just before serving.

Conclusion

Chocolate, olive oil, and sea salt toast proves that the simplest combinations can be the most memorable. With just a few quality ingredients and minutes of preparation, you can create a dish that feels indulgent, comforting, and refined all at once. Whether enjoyed as breakfast or dessert, this toast is a small pleasure worth savoring.

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