Place the eggs, capers, anchovies and garlic in a small bowl; mix well. Cream the butter with a fork in a separate dish, simply to ‘fluff’. Fold the fluffed butter into the anchovy, egg, garlic and caper mix. Add a few torn basil leaves and freshly ground black pepper to the butter spread, stirring to incorporate all ingredients.
Although this may seem like a lot of trouble to go through for an appetizer sandwich, it really isn’t, and the tastes are well worth any effort you may have to put out. The melding of the flavors of the anchovies, Prosciutto, etc, melted into the bread, that now has a very toasted crust. A glass of wine . . . A piece of gorgonzola . . . A perfect antipasta.
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