N’Duja & Fresh Ġbejna Bruschetta
A simple and flavourful Maltese-Italian Fusion Bruschetta recipe using Maltese bread, N’duja sausage, Gozo Ġbejna, and crispy pancetta.
Ingredients for 4 portions:
4 Maltese Bread Slices
1pkt Edrini N’Duja Sausage
1pkt Edrini Pancetta Dolce
2x Fresh Gozitan Ġbejniet (drained)
1 Spring Onion
Extra Virgin Olive Oil
Fresh Rucola (arugula)
Freshly Ground Pepper to Taste
1 Garlic Clove (optional)
Method:
Drizzle the Maltese bread slices with olive oil and toast them in a hot pan, grill, or oven (200°C) until golden and crispy. Rub the toasted bread with a halved garlic clove for extra flavour if desired.
Cut the n'duja sausage and squash the amount you're using, in a small bowl using a fork. Add a little olive oil to turn it into a paste.
While the bread is still warm, evenly spread a thin layer of n'duja over each slice. Be careful with the amount. It is a spicy sausage.
Place thin slices of Gozo ġbejniet over the n'duja. If using peppered ġbejna, it will add an extra spicy kick.
Fry the pancetta in a hot skillet until crispy. Discard the fat and set aside.
Sprinkle finely chopped spring onion over the bruschetta.
Add a handful of rucola on top for freshness.
Drizzle with a little more olive oil and finish with freshly ground black pepper and crispy pancetta.
Enjoy warm as an appetizer or light snack with a glass of red wine.
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