Neapolitan-style bruschetta with Maltese bread
Make plenty, because people can’t stop eating this once they start. Use a perfectly fresh Maltese loaf (ħobża tal-Malti). The quantities given here are for every four slices of bread.
Bernard Muscat's wine recommendation: a young refreshing wine with low soft tannins that blend with the tomatoes - Zarina Gellewza Frizzante Rosé (Emmanuel Delicata).
You will need:
Two garlic cloves (peeled but left whole), good quality extra virgin olive oil, two plum tomatoes (sliced), one large mozzarella ball (sliced), mint or basil leaves to garnish
(torn by hand), freshly ground black pepper.
Start by rubbing the bread with the garlic. Drizzle over some extra virgin olive oil. Arrange alternate slices of tomato and mozzarella on the bread. Drizzle with some more olive oil and grind on some black pepper. Bake in the oven for a few minutes until the cheese has melted and the bread has turned slightly golden. Remove the bruschetta from the oven and scatter it with some torn mint or basil leaves. Serve immediately.
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