This is one of those funny recipes that’s a little less a recipe than four ingredients that work magic together. I like to add a bit of Meyer lemon zest underneath the layer of bittersweet chocolate. Try it this way if you’re a lemon fan. Either way, simplicity rules here. The chocolate obviously melts so don’t obsess to much on getting perfect square of chocolate–I just chopped off uneven chunks.
Slightly adapted from: The Essential New York Times Cookbook
Preheat the oven to 350 degrees F. Lay the bread slices on a baking sheet and sprinkle lemon zest on top. Lay a chocolate square on each and sprinkle with a little olive oil and sea salt.
Bake until the chocolate looks gooey and melted but not seeping all the way through the bread, about 5 minutes. The bread should be crisp. Out of the oven, sprinkle with a little more sea salt and a drizzle of olive oil.