A staple of any Maltese outing or beach trip


  • 1 ftira 
  • 3 large red tomatoes, 1 halved and 2 cubed 
  • 20g caper berries 1 fresh red chilli, deseeded and chopped 
  • Extra virgin olive oil 
  • 4 anchovy fillets 
  • Fresh mint and basil  


Half the ftira and drizzle with the extra virgin olive oil, toast on a hot grill and burn the edges slightly.  While the bread is toasting prepare the anchovy paste by placing the fillets in a pestle and mortar together with the chilli, a few mint and basil leaves and a good glug of the extra virgin olive oil.  Mix to a paste and mix with the cubed tomatoes

Once the ftira is toasted, halve the tomato and vigorously spread it on both sides. Add a few tablespoons of the paste and spread, finish off with the caper berries, freshly chopped herbs and good drizzle of extra virgin olive oil.  Season to taste.

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