Rustic toast with olive pâté, basil-infused extra virgin olive oil, and "special deluxe appetizer" onion jam

📝 Ingredients 

- 1 jar of Artisan Arbequina Organic Olive Paté "Olivada"

- 1 bottle of Arbequina EVOO with Basil Infusion (or, if you prefer, another Molic EVOO, but this combination is spectacular)

- 1 jar of Onion Jam (this touch works magic)

- Sliced rustic bread (can be baguette, ciabatta, or country bread, whatever you have at home)

(Optional) A few arugula leaves or mixed greens for garnish

(Optional) A pinch of flaked salt or chopped walnuts for contrast

👩🍳 Step-by-step preparation

- Prepare the base: the bread

Cut some not-too-thin slices of rustic bread (1 or 2 cm)

Lightly toast them, either in a toaster, a pan, or in the oven for a few minutes until they are crispy on the outside and still somewhat firm on the inside.

(Cooking Tip: I want it crunchy but with enough body to hold the paté without crumbling)

- Spread the olive paté

Take a knife and spread a generous layer of Olivada on each toast. Make it creamy, flavorful… this paté provides a deep Mediterranean taste.

- Add the onion jam

On top of the paté, add a teaspoon (or more, as you like) of Onion Jam. That soft sweetness + a hint of acidity provides a brutal contrast with the paté.

 

Suggestion: don't be shy, this natural sugar balances the paté's salty flavor and gives it an exquisite touch.

- Finish with flavored EVOO

Drizzle a light stream of Arbequina EVOO with Basil Infusion over each toast as if dressing it. This adds a herbal, fresh touch, an aroma that elevates the dish to the next level.

 

Chef's tip: just a drizzle, don't soak the toast, but rather perfume it. That aromatic touch makes every bite smell of pure Mediterranean 🌿.

- Final touches (optional but recommended)

If you want to add texture: sprinkle a little flaked salt and/or some chopped walnuts.

For an extra burst of color and freshness: a few arugula leaves or mixed greens on top.

🍽️ Presentation & tasting

Serve the toasts on a wooden board or a nice plate to make them more "Instagram-friendly."

The first bite: crunchy, creamy, with that olive punch… then comes the sweetness of the onion, and finally that herbaceous aroma of the EVOO. It's a festival of flavors.

💡 Tips

If you have day-old bread, even better, the toast will be even crispier.

You can transform these toasts into "mini pintxos" for a dinner with friends: use small slices of bread or thinly sliced country bread.

Store the paté and jam well; they usually last quite a while, so they can be your secret weapon for gourmet emergencies.