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
1. Pulse the white beans,
anchovies and butter in a food processor until coarsely blended. Add the olive oil and purée until nearly smooth.
2. Transfer to a bowl
and stir in the capers and parsley. Season with salt.
3. Serve at room temperature
on crostini. Sprinkle with more minced parsley, if desired.