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
- ½ sourdough loaf, sliced
- 70 g (¼ cup) tomato pesto
- ½ red onion, finely chopped
- 50 g (¼ cup) salted capers, rinsed, drained
- ½ cup basil leaves
- 75 g (½ cup) pitted black olives, sliced
- 200 g fresh ricotta, crumbled
- 60 ml (¼ cup) olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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.
Photography by Brett Stevens. Food preparation by Phoebe Wood. Styling by Justine Poole.
As seen in Feast magazine, April 2015, Issue 41.