Maltese Platter

Servings: 6 Total Time: 30 mins Difficulty: Beginner
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A starter platter idea so you too can make your platter for your next get together with family and friends

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Maltese Platter

Author: Lorraine Cauchi Cuisine: Courses: , Recipe Keys: Cold Meat & Poulty Quick Meals
Difficulty: Beginner Prep Time 30 mins Total Time 30 mins
Servings: 6

Ingredients

Platter:

Bigilla:

Brusketta:

Method:

Bigilla:

  1. In a food processor, start by combining the parsley, garlic, anchovies, and balsamic vinegar.

  2. Add the kidney beans, and process together while constantly adding olive oil until you reach a paste but still chopped pieces of kidney beans showing.

Brusketta:

  1. In a large bowl, mix the onions, tomatoes, garlic, parsley, and basil. Season with salt and pepper then add remaining ingredients to taste.

  2. Cover and chill for at least 1 hour. This will allow the flavours to soak and blend.

  3. Remove from fridge 30 minutes before serving.

  4. Slice the baguette loaf diagonally and lightly toast them until they are light brown. Serve the mixture on warm slices of bread or room temperature.

Maltese Sausage:

  1. Slice the sausages not too thin. Heat a little olive oil in a pan and saute the sausages until browned on all sides.

  2. Don't overcrowd the pan as you need to give the sausages a crispy texture on the outside. Turn off heat and set aside until serving.

Platter Assemble:

  1. Start by placing 3 tablespoons of bigilla dip (bean dip) in the middle of your serving plate.

  2. Continue to arrange the remaining ingredients around it, leaving space for the brusketta to add on last.

  3. Stick 4 galletti (crackers) into the bigilla and garnish with fresh chopped parsley.

  4. Enjoy!