Bread with oil recipe (hobż biż-żejt)
This easy and ultra-delicious snack is Malta's answer to Italian bruschetta. Slices of sourdough bread are shallow-fried then topped with tomato pesto, basil, capers and a crumbling of ricotta.
Ingredients
- vegetable oil, to shallow-fry
- ½sourdough loaf, sliced
- 70 g(¼ cup) tomato pesto
- ½red onion, finely chopped
- 50 g(¼ cup) salted capers, rinsed, drained
- ½ cup basil leaves
- 75 g(½ cup) pitted black olives, sliced
- 200g fresh ricotta, crumbled
- 60 ml(¼ cup) olive oil
Instructions
Heat 1 cm oil in a large, deep frying pan over medium-high heat. Working in batches, add bread slices and cook, turning once, for 4 minutes or until crisp and golden. Remove using a slotted spoon, drain and cool on paper towel.
Spread bread slices with pesto. Top with onion, caper, basil, olive and ricotta, drizzle with oil and season with salt and pepper.
By cini
Cini Tal-Mija Meat Market Gozo
