White Bean, Anchovy and Caper Spread

This is a good topping for bruschetta or crostini.  Add more anchovies if you like them.
  • 1 (15 ounce) can white beans (such as cannellini), rinsed well
  • 2 to 4 anchovy fillets
  • 1/4 cup (1/2 stick) butter, softened
  • 1 Tbs good-quality olive oil
  • 2 Tbs capers, rinsed
  • 2 Tbs minced parsley, plus additional for garnish if desired

Pulse the white beans, anchovies and butter in a food processor until coarsely blended. Add the olive oil and purée until nearly smooth.

Transfer to a bowl and stir in the capers and parsley. Season with salt

Serve at room temperature with crostini or bruschetta. Sprinkle with more minced parsley, if desired.