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.

Bigilla Bruschetta With Sun-dried Tomatoes

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

  1. 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.
  2. Toast the bread slices until golden brown.
  3. Spread a generous amount of the bigilla mixture on each slice of toasted bread.
  4. 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