Bigilla Bruschetta With Sun-dried Tomatoes
Bigilla Bruschetta with Sun-Dried Tomatoes is a delicious and flavorful appetizer that originates from Maltese cuisine. This dish is perfect for serving at gatherings or as a starter for a Mediterranean-themed meal.
Ingredients
- 1 can (15 oz) of cooked broad beans
- 3 cloves of garlic, minced
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 8 slices of crusty bread
- 1/2 cup sun-dried tomatoes, chopped
- Fresh basil leaves for garnish
Instructions
- Start by preparing the bigilla. In a food processor, combine the cooked broad beans, minced garlic, olive oil, and lemon juice. Blend until smooth. Season with salt and pepper to taste.
- Toast the bread slices until golden brown.
- Spread a generous amount of the bigilla mixture on each slice of toasted bread.
- Top the bigilla bruschetta with chopped sun-dried tomatoes and garnish with fresh basil leaves.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Food processor Toaster
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the bigilla bruschetta as an appetizer before a Mediterranean-inspired meal or as a tasty addition to a party platter.
Tips & tricks
For an extra kick of flavor, drizzle the bruschetta with a balsamic glaze before serving.
Cost
$10