Be the first to The mild flavor of the anchovies blends beautifully with Bel Paese cheese and capers. Spread it on warm toast rounds. If you have difficulty finding the Italian Bel Paese cheese, see the note for substitutions.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
- 2 ounces anchovy fillets (1 can), drained
- 1 Tbsp milk
- 2 Tbsp butter, at room temperature
- 1 ounce Bel Paese cheese (see Note)
- 1 tsp lemon juice
- 3 pinches cayenne pepper
- 3 pinches ground nutmeg
- 1/4 tsp hot pepper sauce
- 2 tsp capers, drained
- Warm toast rounds
Preparation:
Soak anchovies in milk for 30 minutes. Drain on paper towels and pat dry.
Place anchovies, butter, cheese, lemon juice, cayenne, nutmeg, and hot pepper sauce into the bowl of a food processor fitted with the metal blade. Process until smooth. Add capers and pulse until capers are finely chopped, but not pureed.
Spread on warm toast rounds.
Mixture may be refrigerated up to 5 days.
Yield: 6 appetizer servings
Note: Monterey Jack, mozzarella, Muenster, Gouda, or Fontina may be substitued for the Bel Paese cheese if need be.
Place anchovies, butter, cheese, lemon juice, cayenne, nutmeg, and hot pepper sauce into the bowl of a food processor fitted with the metal blade. Process until smooth. Add capers and pulse until capers are finely chopped, but not pureed.
Spread on warm toast rounds.
Mixture may be refrigerated up to 5 days.
Yield: 6 appetizer servings
Note: Monterey Jack, mozzarella, Muenster, Gouda, or Fontina may be substitued for the Bel Paese cheese if need be.
