Chocolate, Olive oil and Sea Salt Toasts

Food critic, writer, TV presenter... what's next for Matt Preston? Delicious magazine has published some of his barbecue recipes a few issues ago and word is that he is also pitching his own TV show.

We all know that Matt has a great palate and that he has a great depth of food knowledge. But does this naturally mean that he can create great recipes? I was itching to try out when I spotted another collection of his recipes in the latest issue of Delicious magazine.

Lindt sent me this dark chocolate with a touch of sea salt a little while back and I thought it would be perfect to test out this Chocolate, Olive oil and Sea Salt Toasts recipe by Matt Preston, who is also one of the three Masterchef Australia judges:

Masterchef Australia Judges (from left to right):
George Calombaris, Matt Preston and Gary Mehigan

I didn't quite enjoy the combination of olive oil and sea salt in the Gateau au Chocolate à la Fleur de Sel et Huile d'Olive but I have to tell you that this toast is in a league of it's own. Somehow it works. Not only it works, but it works beautifully. The aroma and smooth sensation from the olive oil and the ting of saltiness from the chocolate blend extremely well with the crunchy toast. It almost feels like out of this world.

Chocolate, Olive Oil and Sea Salt Toasts
(Adapted from Delicious Magazine June 2010 issue)
Serves 4

Matt Preston - "Oh, if the Spanish Inquisition were alive today they'd be asking questions about this devilish combination, which seems so simple but tastes so wickedly good. Apparently, the idea came from the Catalans in the dark years immediately after the Spanish Civil War. They'd cheer themselves up by melting a piece of chocolate, spreading it on toast, and sprinkling olive oil and a bit of salt on top for a sweet-savoury treat."

200 g good-quality dark chocolate, chopped
1 sourdough loaf, cut into eight 1.5 cm-thick slices
40 g unsalted butter
2 tbsp olive oil
1 tbsp extra virgin olive oil, to drizzle
Sea salt flakes (Omit this ingredient if you use Lindt dark chocolate with a touch of sea salt)

Method

1. Sandwich the chopped chocolate between the slices of sourdough.
   

   

2. Heat 20 g butter and 1 tbsp olive oil in a heavy-based frypan over medium heat. Cook 2 sandwiches for 3 minutes each side or until golden and the chocolate is melting.
   

   

3. Wipe the pan clean and repeat with the remaining butter, oil and sandwiches.
4. To serve, drizzle the sandwiches with olive oil and sprinkle with a few flakes of sea salt.