White bean, anchovy and caper spread

Time 10 minutes
Yields Makes about 1 1/3 cups
White bean, anchovy and caper spread

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


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


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

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.