Lifestyle

Recipe: White bean, anchovy and caper spread

 

Total time: 10 minutes

Servings: 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.

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.

Copyright © 2014, Los Angeles Times
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