Maltese Platter

A sharing board of ġbejniet, sausage, bigilla, olives, capers and bread.

• Serves: 4–6
• Preparation: 20 min
• Cooking: No cooking

Ingredients

• 4 assorted ġbejniet
• 200 g bigilla
• 1 Maltese sausage, thinly sliced
• 100 g olives
• 2 tbsp capers
• 100 g sun-dried tomatoes
• Galletti
• Fresh Maltese bread
• Extra-virgin olive oil

Method

1. Bring the cheeselets and dips to a cool room temperature before serving.
2. Spoon bigilla into a bowl and arrange ġbejniet, sliced Maltese sausage, olives, capers and sun-dried tomatoes around it.
3. Add galletti and wedges of fresh Maltese bread without placing them against wet ingredients.
4. Drizzle the vegetables lightly with olive oil and replenish the bread as the platter is shared.

Food safety: Keep cheese, sausage and dips refrigerated until serving and return leftovers to the refrigerator within 2 hours.