Anchovy spread

Yield: 6 servings

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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