+
0 (0)

Category: Appetizers

White bean, anchovy and caper spread

White bean, anchovy and caper spread
Mel Melcon / Los Angeles Times

YOU GATHER with family and friends in the evening as the heat of the day starts to fade and the first cool ocean breezes begin to blow in, thick and sweet as honey. The bright white light of afternoon gradually ... Read more

Total time: 10 minutes | Makes about 1 1/3 cups
  • 1 (15-ounce can) white beans (such as cannellini), rinsed well
  • 2 to 4 anchovy fillets, rinsed well if salted
  • 1/4 cup (1/2 stick) butter, softened
  • 1 tablespoon good-quality olive oil
  • 2 tablespoons capers, rinsed if salted and chopped if very large
  • 2 tablespoons minced parsley, plus additional for garnish if desired
  • 1/2 teaspoon salt or to taste
  • Toasted bread or crostini

Step 1Pulse the white beans, anchovies and butter in a food processor until coarsely blended. Add the olive oil and puree until nearly smooth.

Step 2Transfer to a bowl and stir in the capers and parsley. Season with salt.

Step 3Serve at room temperature on crostini. Sprinkle with more minced parsley, if desired.

Each tablespoon:
40 calories; 1 gram protein; 2 grams carbohydrates; 1 gram fiber; 3 grams fat; 1 gram saturated fat; 6 mg. cholesterol; 120 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Stout beer and mustard wings
14K's tuna tartare
Fennel and white bean salad
Crab salad with cucumber