Bread with Oil (Hobż Biż-Żejt)
This simple, open-faced sandwich is enjoyed everywhere in Malta and Gozo, especially as part of picnic lunches on the beach. I have yet to find a cheese in the US that is similar in taste or texture to ġbejniet—several of my Maltese friends have tried to make them at home with limited success. Small chunks of imported feta cheese are a good substitute here.
- 4 tablespoons olive oil
- 4 thick slices crusty bread
- 2 large ripe tomatoes sliced in half
- 2 ounces crumbled ġbejniet or feta
- 1 3- ounce can tuna in olive oil drained
- 2 tablespoons capers drained
- Ground black pepper to taste
In a large, flat-bottomed dish, soak one side of each bread slice in olive oil. Carefully transfer bread slices to a plate. Squeeze tomato halves onto bread slices, then discard tomatoes.
Top each bread slice with ¼ of the cheese, tuna, and capers. Sprinkle with pepper.