Maltese platter antipasti!

Maltese platter!

This is easy to prepare and goes down a treat with guests;  just chop some good ġbejniet, and arrange on a large plate or two together with sundried tomatoes, broad beans in garlic (simply boil and add chopped garlic and parsley, seasoning, olive oil and chilli vinegar), bigilla and aljoli dip with Maltese galletti, home-made kunserva (mixed with pesto) and small triangles of ftira, salmon patties, Maltese pickled onions, tomatoes in brine, olives, ready bought marinated vegetables (immarinat) or gardiniera…all other recipes are found in this blog!

For the stuffed olives:  soak half a loaf of bread in some hot water;  squeeze out excess moisture; add 1 tbs olive oil, 1 tbs chili vinegar, one tin of anchovy, 3 tbs chopped parsley, 3 cloves finely chopped garlic, seasoning, chopped marjoram, (optional, one small tin tuna).  Mash well and fill the olives using a good strong plastic bag, of which you would have cut one corner by squeezing the filling into the olive.





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