CINI TAL-MIJA Butcher Gozo

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.


  • 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


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.