Maltese Galletti with Herb Olive Anchovy Dip

Introduction

The overnight-soaked galletti turn from hard ship’s biscuit into a dense paste, and the basil, mint, parsley, olives, capers, and kunserva keep it sharp and savory. You get a sturdy, spreadable dip that works well on an appetizer table or as a make-ahead snack.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Servings: 6

Ingredients

• 2 packets Maltese galletti (round hard Ship’s Biscuit)
• Fresh Basil, minced
• Fresh mint, minced
• Fresh parsley, minced
• 4 cloves garlic, diced
• Olives (black and green), diced
• Capers, chopped
• Anchovy paste
• 1 tsp tomato paste (kunserva)

Instructions

1. Let the galletti soak in water overnight to soften.
2. Combine soaked galletti and all remaining ingredients in a mortar and pestle. Crush to a paste consistency.

Variations

• Change the olive mix and use only black olives if you want a deeper, rounder flavor and a darker paste.
• Increase the fresh mint slightly and reduce the basil for a cooler, sharper herb profile that tastes brighter.
• Use less anchovy paste if you want a milder, less salty dip; the herbs and capers will still keep it savory.
• Leave the mixture slightly coarse in the mortar and pestle instead of fully smooth if you want more texture and visible pieces of olive and caper.

Tips for Success

• Soak the galletti fully overnight; they should feel softened all the way through, not chalky in the center.
• Mince the basil, mint, parsley, garlic, olives, and capers finely before using the mortar and pestle so the paste comes together evenly.
• If the soaked galletti hold a lot of water, let excess moisture drain off before crushing so the dip does not turn loose.
• Add the anchovy paste with a light hand at first, then taste as you go since the olives and capers already bring salt.
• Stop crushing when the mixture holds together and spreads easily; if you go too far, it can become heavy and gummy.

Storage and Reheating

Store the dip in an airtight container in the fridge for up to 3 days. Press the surface down and keep it covered so the herbs stay as fresh-looking as possible.

Freezing is not recommended; the herb flavor dulls and the texture turns watery once thawed.

FAQ

Can you make this without a mortar and pestle?

Yes. You can use a food processor and pulse until the mixture reaches a paste consistency, but the texture will usually be smoother and less rustic.

How soft should the galletti be after soaking?

They should break apart easily when pressed and should not have a hard center. If they still feel firm, give them more soaking time.

Can you make it a day ahead?

Yes. It holds well overnight, and the flavors settle together as it sits in the fridge.

How do you make it less salty?

Use less anchovy paste and capers, or increase the soaked galletti slightly to balance the salt without changing the character of the dip.