anchovy spread
| Measure | Ingredient |
|---|---|
| 2 ounces | Anchovy fillets, drained |
| 1 tablespoon | Milk |
| 2 tablespoons | Butter, softened |
| 1 ounce | Bel Paese cheese |
| 1 teaspoon | Lemon juice |
| 3 pinches | Cayenne pepper |
| 3 pinches | Ground nutmeg |
| ¼ teaspoon | Hot pepper sauce |
| 2 teaspoons | Capers, drained, finely chopped |
| Hot toast strips | |
| Radish slices | |
| Watercress sprigs |
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 puree 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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