Anchovy Spread
Yield
6 servingsPrep
60 minCook
0 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | ounces |
anchovy fillets
drained |
|
| 1 | tablespoon |
milk
|
|
| 2 | tablespoons |
butter
softened |
|
| 1 | ounce |
bel paese cheese
|
* |
| 1 | teaspoon |
lemon juice
|
|
| 3 | pinch |
cayenne pepper
|
*
|
| 3 | pinch |
nutmeg
ground |
*
|
| ¼ | teaspoon |
red hot pepper sauce
|
|
| 2 | teaspoons |
capers
drained, finely chopped |
*
|
| 1 | x |
bread
hot, strips, toasted |
*
|
| 1 | x |
radishes
slices |
*
|
| 1 | x |
watercress
sprigs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 57.8 | ml/g |
anchovy fillets
drained |
|
| 15 | ml |
milk
|
|
| 3E+1 | ml |
butter
softened |
|
| 28.9 | ml/g |
bel paese cheese
|
* |
| 5 | ml |
lemon juice
|
|
| 3 | pinch |
cayenne pepper
|
*
|
| 3 | pinch |
nutmeg
ground |
*
|
| 1.3 | ml |
red hot pepper sauce
|
|
| 1E+1 | ml |
capers
drained, finely chopped |
*
|
| 1 | x |
bread
hot, strips, toasted |
*
|
| 1 | x |
radishes
slices |
*
|
| 1 | x |
watercress
sprigs |
*
|
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.
