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Anchovy Spread Recipe


The mild flavor of the anchovies blends beautifully with Bel Paese cheese and capers. Spread it on warm toast rounds. If you have difficulty finding the Italian Bel Paese cheese, see the note for substitutions.

INGREDIENTS:

* 2 ounces anchovy fillets (1 can), drained
* 1 Tbsp milk
* 2 Tbsp butter, at room temperature
* 1 ounce Bel Paese cheese (see Note)
* 1 tsp lemon juice
* 3 pinches cayenne pepper
* 3 pinches ground nutmeg
* 1/4 tsp hot pepper sauce
* 2 tsp capers, drained
* Warm toast rounds

PREPARATION:
Soak anchovies in milk for 30 minutes. Drain on paper towels and pat dry.

Place anchovies, butter, cheese, lemon juice, cayenne, nutmeg, and hot pepper sauce into the bowl of a food processor fitted with the metal blade.

Process until smooth. Add capers and pulse until capers are finely chopped, but not pureed.

Spread on warm toast rounds.

Mixture may be refrigerated up to 5 days.


Anchovy Spread recipe
information
Soaking the anchovies in milk will draw out the salt. If you still find the flavour too strong, you can dilute it by adding a little natural yogurt.

ingredients
8 anchovy fillets, well drained
semi-skimmed milk, for soaking
24 plump black olives, stoned (seeded)
2 tbsp (30 ml) capers
1 tbsp (15 ml) chopped walnuts
grated rind and juice of 1 lemon
2 tbsp (30 ml) olive oil
1 garlic clove, skinned and crushed
pepper, to taste
low-fat natural yogurt, to taste (optional)
parsley sprig, to garnish
1 wholemeal French loaf sliced and toasted, to serve

method
1. Soak the anchovy fillets for 30 minutes in just enough semi-skimmed milk to cover. Drain and pat dry. Discard the milk.

2. Put the olives, anchovy fillets, capers, walnuts, lemon rind and juice, olive oil and garlic into a food processor or blender and puree until smooth. Add seasoning.

3. For a milder flavour, add a little yogurt.

4. Spoon into a small dish and garnish with a parsley sprig.

5. Serve with toasted French bread.