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Anchovy Spread Recipe

	Category	Cheese Recipes
	Views	56
	Ratings	0

Ingredients And Procedures

2 oz Anchovy fillets, drained

1 tb Milk

2 tb Butter, softened

1 oz Bel Paese cheese

1 ts Lemon juice

3 pn Cayenne pepper

3 pn Ground nutmeg

1/4 ts Hot-pepper sauce

2 ts 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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<h1>Anchovy Spread</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 oz Anchovy fillets, drained <P>1 tb Milk <P>2 tb Butter, softened <P>1 oz Bel Paese cheese <P>1 ts Lemon juice <P>3 pn Cayenne pepper <P>3 pn Ground nutmeg <P>1/4 ts Hot-pepper sauce <P>2 ts Capers, drained, finely <P>-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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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