Get hold of a fresh Maltese loaf (hobza). The crust should be cracked and crunchy and the middle soft and white. Cut thick slices of bread and dip one side into a plate of good olive oil. Half a couple of ripe summer tomaotes and rub the cut side over the oiled bread, making sure to squeeze hard so that the juice and pulp gets into the bread. Sprinkle with salt and freshly cracked black pepper. Enjoy!!Best eaten on the sand, watching the sun set, the salty sea smell lingering on your skin and an ice cold Cisk to wash it down.
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