Ħobż biż-Żejt
A quintessential Maltese open-faced sandwich, featuring crusty bread rubbed with ripe tomatoes, drizzled with olive oil, and often topped with tuna, capers, onions, and olives. It's a simple yet flavorful representation of Maltese culinary tradition.
🧂 Ingredients
- 4 slices Crusty bread(Maltese bread (ftira) is traditional, but a good quality baguette or rustic loaf works well)
- 2 medium Ripe tomatoes(halved)
- 1 clove Garlic(peeled)
- 4 tbsp Extra virgin olive oil
- to taste Salt
- to taste Black pepper
- 100 g Canned tuna(drained and flaked (optional))
- 1 tbsp Capers(rinsed (optional))
- 1/4 small Red onion(thinly sliced (optional))
- 50 g Kalamata olives(pitted and halved (optional))
- a few Fresh basil leaves(for garnish (optional))
👨🍳 Instructions
- 1
Lightly toast the bread slices until golden brown. This can be done in a toaster, under a grill, or in a dry pan.
💡 Tip: Ensure the bread is firm enough to hold the toppings without becoming soggy. - 2
Rub the cut side of the halved tomatoes over the surface of the toasted bread, ensuring it's well coated with tomato pulp and juice.
💡 Tip: Use very ripe, juicy tomatoes for the best flavor. - 3
Rub the cut side of the garlic clove over the tomato-covered bread. Discard the garlic.
💡 Tip: This adds a subtle garlic aroma without being overpowering. - 4
Drizzle generously with extra virgin olive oil. Season with salt and freshly ground black pepper to taste.
- 5
If using, arrange the flaked tuna, capers, sliced red onion, and olives on top of the bread.
💡 Tip: These additions enhance the savory and briny flavors. - 6
Garnish with fresh basil leaves, if desired, and serve immediately.
💡 Pro Tips
- ✓The quality of the bread and tomatoes is paramount for an authentic taste.
- ✓Don't be shy with the olive oil; it's a key component.
- ✓For a spicier kick, add a pinch of red pepper flakes.
- ✓This dish is best enjoyed fresh.
🔄 Variations
- Add a slice of Maltese cheese (ġbejna) for extra creaminess.
- Incorporate anchovy fillets for an umami boost.
- Spread a thin layer of tomato paste (kunserva) on the bread before adding the fresh tomato.