Anchovy Spread
Submitted by lilmisit30
Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.
YIELD
6 servingsPREP
60 minCOOK
0 minREADY
60 minThis isn’t your average anchovy paste on crackers.
Soaking the fillets in milk tames their aggressive saltiness, then they get blitzed with creamy Bel Paese, butter, and bright lemon juice into a velvety spread that’s somehow both refined and punchy.
Capers add briny pops while cayenne and nutmeg sneak in warmth, and when you spread it on toast and bake it, the edges bubble and brown into crispy, savory heaven.
Chef Tips
- Milk soak matters: Thirty minutes in milk pulls out excess salt and softens the anchovies’ fishiness without losing their umami depth.
- Blend until smooth: Scrape down the bowl or processor a few times to ensure no chunky bits remain (you want luxurious, spreadable texture).
- Toast one side first: Browning one side of the bread before spreading keeps the bottom from getting soggy when baked.
- Keeps well: Store in an airtight container in the fridge for up to 5 days (great to have on hand for quick appetizers).
Variations
- Add herbs: Stir in chopped fresh basil or tarragon for a brighter, more herbaceous spread.
- Swap the cheese: Try cream cheese or mascarpone for an even richer, tangier version.
Ingredients
Directions
Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels.
Chop anchovies finely and put into a bowl with butter and cheese; mix well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce.
In a blender or food processor, process to a smooth purée scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress.
NOTE: This mixture will keep in refrigerator for up to 5 days.
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