Mediterranean Delight: Carob, Orange, and Liquid Gold Toast

Who said olive oil is only for savory dishes? Today we break myths by fusing our hazelnut and carob cream with the fruity character of the oil. A healthy, local, and brutally delicious snack.

🌰 Ingredients

- 2 slices of Country Bread or Sourdough (crispy toasted).
- 1 jar of Hazelnut and Carob Cream (the Mediterranean alternative to chocolate).
- 1 sweet table Orange.
- A few flakes of Maldon Salt.
- THE MASTER TOUCH: A good splash of EVOO Organic Arbequina Olive Oil 100% (500ml).

Molic Hazelnut and Carob Cream Toast with Orange

👨‍🍳 Preparation in 3 minutes

1. The crispy canvas
Toast the bread. We want it to be warm so that when the cream is spread, it melts slightly and releases the aroma of toasted hazelnut.

2. The creamy base
Spread a generous layer of Hazelnut and Carob Cream. Don't skimp, we want to enjoy that incredible texture.

3. The citrus freshness
Peel the orange "supreming" it or slice it very thinly and place them on top. The acidity of the orange cleanses the palate and contrasts wonderfully with the density of the hazelnut.

4. The secret: Oil and Salt
Now comes the magic. Drizzle with a stream of Organic Arbequina EVOO. The healthy fat from the oil will enhance the flavor of the nut.
Finally, break some salt flakes with your fingers and let them fall on top.

💡 Why does it work?
Hazelnut and olive oil are "cousins" in the Mediterranean. By combining them with salt, you create a flavor reminiscent of salted caramel but in a healthy and gourmet version.

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