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Maltese Platter

A starter platter idea so you too can make your platter for your next get together with family and friends

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Cuisine
Courses ,
Difficulty Beginner
Time
Prep Time: 30 mins Total Time: 30 mins
Servings 6
Ingredients
    Platter:
  • 5 Maltese Sausages sliced not too thin
  • 6 Fresh Gbejna (Maltese Cheeselets) sliced
  • Grapes
  • 12 Sun-dried Tomatoes in oil
  • Galletti (crackers)
  • Bigilla Dip
  • Marinated Artichokes
  • 18 Green Garlic Cracked Olives
  • 12 Black Olives
  • 6 Slices Salami Milano
  • 6 Slices Parma Ham
  • Brusketta
    • Bigilla:
  • 2 (400g/14oz) Red Kidney Beans (drained)
  • 3 Cloves Garlic (roughly chopped)
  • 2 Strips Anchovy Fillets
  • 2 Tbsp Fresh Parsley
  • 1 Tbsp Balsamic Vinegar
  • 4 Drops Tabasco Sauce (Hot Sauce)
  • 2 Tbsp Olive Oil
  • Salt & Pepper
    • Brusketta:
  • 8 Medium Tomatoes (diced and drained)
  • ½ Small Onion (finely chopped)
  • 3 Garlic Cloves (crushed)
  • 6-8 Fresh Basil Leaves (finely chopped)
  • 1 Tbsp Fresh Parsley (, finely chopped)
  • 30ml Balsamic Vinegar
  • 60-80ml Olive Oil
  • 1 Tsp Sugar
  • Salt & Pepper
  • Crusty Bread (toasted)
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.

    3. Brusketta:

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

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

  5. Remove from fridge 30 minutes before serving.

  6. 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.

    7. Maltese Sausage:

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

  8. 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.

    9. Platter Assemble:

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

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

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

  12. Enjoy!

Read it online: https://lollyskitchen.com.mt/recipe/maltese-platter/