Hobz Biz-Zejt

Put simply, Malta's favorite (perhaps national?) snack is a perfect, light, no-cook supper for the dog days of summer like these. Basically just bread with tomato and other fresh, Mediterranean toppings, you can make it as hearty as you like if you're in the mood for something more substantial. Even if you decide to make it bruschetta-style, you can just fire up the grill and it's ready in a flash! No oven required.

This meal is so easy it's barely a recipe. We got a crusty Tuscan sourdough boule from the grocery and a couple juicy beefsteak tomatoes. I toasted thick slices on the grill, brushed with a little olive oil, until it was golden and crunchy on the outside and warm and chewy on the inside.

Then, cut a tomato in half, take out the seeds, and rub the flesh and juice into the bread. You'll end up with nothing much more than the skin in your hand when you're done. At this point, you can add as few or many toppings as you like! Typically, the Maltese top theirs with things like tuna, capers, olives, bell peppers, cheese and pickled onions. I had all those, except for the onions, so I grilled up some fresh ones while I toasted the bread and used those instead.

There are loads of recipes out there for hobz biz-zejt, each with slight variations, and they all sounds just as tasty as the one I picked. So, raid your pantry and let your imagination go wild!