Crusty Maltese sourdough bread rubbed with ripe tomatoes, drizzled with olive oil, and topped with capers, olives, onion, and fresh herbs.
Ingredients
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4 thick slices Maltese ftira or sourdough bread
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4 ripe tomatoes
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4 tbsp extra-virgin olive oil
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2 tbsp capers, rinsed
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Handful of green olives
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1 small red onion, thinly sliced
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Fresh basil leaves
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Sea salt, black pepper
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Kunserva (tomato paste) optional
Instructions
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1
Halve the tomatoes and rub the cut side firmly into each bread slice, squeezing juice into the bread.
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2
Optionally spread a thin layer of kunserva on the bread.
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3
Drizzle generously with olive oil.
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4
Top with capers, olives, red onion rings, and torn basil.
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5
Season with sea salt and pepper. Serve immediately.
Did You Know?
Fishermen and farmers traditionally ate hobz biz-zejt as their midday meal, prepared in the morning and wrapped in cloth to take to work.