maltese bruschetta

★★★★★ 1 Review
lazyme5909 avatar
By Vicki Butts (lazyme)
from Grapeview, WA

This is Malta's delicious version of bruschetta.

★★★★★ 1 Review
serves 6
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For maltese bruschetta

  • vegetable oil, to shallow fry the bread
  • 1/2
    loaf sourdough, sliced
  • 1/4 c
    tomato pesto (70 g)
  • 1/2
    red onion, finely chopped
  • 1/4 c
    capers, rinsed and drained (50g)
  • 1/2 c
    fresh basil leaves
  • 1/2 c
    pitted black olives, sliced (75g)
  • 200 g
    fresh ricotta, crumbled
  • 1/4 c
    olive oil (60 ml)

How To Make maltese bruschetta

  • 1
    Heat oil in a large, deep frying pan over medium-high heat.
  • 2
    Working in batches, add bread slices and cook, turning once, for 4 minutes or until crisp and golden.
  • 3
    Remove using a slotted spoon, drain and cool on paper towel.
  • 4
    Spread bread slices with pesto.
  • 5
    Top with onion, caper, basil, olive and ricotta, drizzle with oil and season with salt and pepper.

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