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 |
\N \N | Hot toast strips |
\N \N | Radish slices |
\N \N | 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.