Maltese Bruschetta

Vicki Butts (lazyme)


This is Malta's delicious version of bruschetta.


★★★★★ 1 vote

20 Min
15 Min
Stove Top


  • ·
    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.

Printable Recipe Card

About Maltese Bruschetta

Course/Dish: Cheese Appetizers
Main Ingredient: Bread
Regional Style: Mediterranean

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