Title: Anchovy Spread
Categories: Spread
Yield: 6 Servings

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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