Weekly Food Challenge

I grew up in the South of England and we didn't have supper. That doesn't mean we didn't have evening snacks sometimes, but we never called it supper. (And our evening meal was either dinner or tea (a large meal, e.g. a Sunday roast was definitely dinner, but a smaller meal, e.g. fish fingers and beans could be tea), but the midday meal was always lunch.)

In the interests of full disclosure I actually ate this for lunch, but this is a popular Maltese snack which can be eaten at any time of the day, including supper, so I am including it in this challenge. :)

Hobz biz-zejt literally translates as 'bread with oil', but this dish does have a little more to it.

Serves 1

Ingredients
1 or 2 thick slices of white bread (preferably a sourdough)
Tomato puree or paste or one very fresh in-season tomato (my tomato puree of choice at the moment is Sainsbury's Taste the Difference cherry tomato puree with basil)
Extra virgin olive oil

One or more of the following optional ingredients
Capers
Sliced olives
Tinned tuna flakes or anchovies
Fresh herbs (some basil leaves would work well)
Salt and pepper

Method
Spread the tomato puree/paste on the bread. If using a fresh tomato, cut the tomato in half and rub the tomato halves onto the bread while squeezing the juice out.

Pour some olive oil out onto a plate or into a shallow bowl - enough to lightly coat one side of the bread. Dip the bread, tomato side down into the olive oil.

Garnish with one or more of the optional ingredients. 

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I bought a pre-sliced sourdough, but generally I'd prefer to have thicker slices than this. :)