Here you see the recipe that I tore out of the Portland Press Herald, ripping it with my teeth, hands shaking. I barely read the Press Herald’s food section any more, especially not the recipes, especially since now we’re getting the New York Times. But while skimming the menu for some article about tapas, the title of this recipe seared itself deep into my brain, and, being the sweet + salt addict that I am, I jumped up, ran twice in a circle to survey the room for scissors, and then just tore the recipe out sans scissors, sans neatness, lest I somehow forget to remember this whole brilliant foodie concept.
At the risk of sounding like I need to change the name of this blog to “Sweet and Salty All the Time” — just look at the wondrousness going on here. You take a baguette, slice it up, drizzle on very good olive oil and very good salt, sprinkle on very good chocolate, and broil briefly. I am already in trouble after reading in Wondertime that you can take good chocolate and just sprinkle sea salt right on it (because…why not?). All I can say is it’s a darn good thing I don’t generally keep baguettes around the house.