Blog Add anchovy paste to taste and then add remaining ingre- dients. 2 to 3 teaspoons lemon juice Directions Step 1 In a small saucepan, bring olive oil, milk, garlic, and anchovy fillets to a simmer over medium; cook until garlic is tender, 8 minutes. Our family recipe is almost the same, but we just mince the garlic and cook it right in the olive oil with the anchovies (and a pinch of crushed red pepper) until they both just melt, and then whisk in butter at the end. Mix in the salt. In this simple tartine recipe, roasted tomatoes, anchovies, vinegar and olives are combined into tapenade. artichoke hearts, Italian parsley, olive oil, sherry vinegar and 19 more. I know your post was 4 yrs. It gives a good, salty flavor, but doesn't taste fishy at all. Top with anchovies & then olives. Just layer your crostini, spread mayo, add cucumber and marinated peppers, and top with anchovy, and you'll have a dish to serve your gets in no time. Garnish with radish slices and watercress. Spray with olive oil. 06 of 10 More Like This DISCOVER MORE RECIPES More Recipes DISCOVER MORE RECIPES Author Network Blog. 1 2 Next. Pulse until smooth; season with pepper and lemon juice. Add the olive oil and vinegar. Yes. Transfer mixture to bowl, stir in 2 teaspoons chives, and season with salt and extra lemon juice to taste. Place the eggs . 1. 1 week ago wanderspice.com Show details . Then stop the machine, scrape down the sides, and whiz until pretty smooth. 2022 Sean Wenzel & Infinite Networks Inc. All rights reserved. Mash anchovies. Easy Creamy Anchovy Butter Recipe. Cover each slice with desired amount of cheese. Remove from the pan and spread out on the baking sheet. Season lightly with freshly cracked black pepper. 5 Anchovy Filets 1 tablespoon Honey 2 tablespoon Freshly Chopped Parsley Tsp. Roll up the dough lenghwise like a jelly roll. Fit a wire rack over a baking sheet. You can rate this recipe by giving it a score of one, two, three, or four forks, which will be averaged out with other cooks' ratings. Cook's Notes To store, cover and refrigerate, up to 3 days. Brush with more emulsion of Rouses Organic Sicilian Olive Oil and water if surface looks too dry, then bake for 20-25 minutes at 320F. Spread a thin layer of cream cheese on each cracker. Transfer to a food processor and add parsley. Garnish with radish slices and watercress. Place all ingredients in the bowl of a food processor. Fry 3 to 4 eggplant slices at a time: Add to the hot oil and fry until golden brown on the bottom, 2 to 4 minutes. Toss brussels sprouts with olive oil, salt, and pepper, then spread out on to a baking sheet cut side down. Drop in all the anchovies at once. Chop anchovies finely and put into a bowl with butter and cheese; mix well. Directions. Method. Add the breadcrumbs and cook until lightly toasted, 2 to 3 minutes. In a 12-inch nonstick skillet, heat 1/4 cup of the extra-virgin oil over medium heat. Place into the fridge to set slightly before serving. Process again until almost smooth but still a little bit chunky (about 30 seconds). Substitution: Sardines come in different sauces such as mustard or hot sauce, so you can play around with the flavors of this recipe by substituting the . (Alternatively, chop or slice the garlic and anchovy by hand.) If it does not foam, discard and start with over with fresh yeast. Blend until fluffy and fully incorporated. Transfer to a serving bowl, and refrigerate for at least 6 hours or better yet, over night. butter, garlic cloves, salted anchovies, heavy cream, milk, vegetables and 1 more Avocado Anchovy Dip Food.com avocado, lemon juice, red onion, sour cream, red pepper, anchovy fillets and 1 more Potato Chips with Anchovy Dip Joanne Weir anchovies, extra virgin olive oil, garlic, extra virgin olive oil and 6 more Garnish with an extra anchovy, if you like. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo. Mix well and store in a cool place until ready to serve. Also, having the. Add the anchovy fillets, olive oil and Chardonnay vinegar, and crush well with a fork until the mixture resembles a rough paste. Awesome. Piedmont is on the pianura of Italia and the buteri had butter and milk! Using a pestle and mortar or food processor, pound or blitz the garlic into a paste with a pinch of salt. 8 anchovy fillets 1 lemon, juiced 1 tablespoon chopped fresh parsley 1 cup butter, softened directions Mash anchovy fillets with the lemon juice in a mortar until incorporated. About Combine the anchovy oil with 5 tbsp of the tomato sauce, pour over bread evenly; spread with your fingertips. Stir in the chives. Serve warm with the vegetables. Boil gently for 10 minutes and then remove and drain the garlic cloves. You can serve immediately or cover tightly and refrigerate for up to 4 days. Combine the warm water, yeast, and sugar in a bowl and wait for it to foam, about 5 minutes. 1. My cousin remembers having the bagna cauda spooned over polenta for dinner. We've made this on the night before Thanksgiving, so that none of us have to cook or even really do dishes! | Warm the olive oil in a small, heavy pot over medium-low heat. Adjust the heat as needed for the oil to stay between 330 and 350F. Add the anchovy fillets and continue to pound or blitz, then stir through the thyme and chilli flakes, followed by the butter. 8 to 10 anchovy fillets, minced and mashed to a paste Steps to Make It Gather the ingredients. 4 anchovy fillets, chopped and mashed with a fork 2 tablespoons capers, drained 1 large garlic clove, crushed with a garlic press 1 large hard-cooked egg yolk, mashed with a fork 2 tablespoons dark rum (or brandy) 12 teaspoon Dijon mustard 4 tablespoons fragrant extra virgin olive oil grilled bread, toast or breadstick, for serving directions 5. Bake for about 20-25 minutes or until deep brown and caramelized. Continue smashing the garlic and anchovies until a thick pure forms. Add the diced red onion and salt and pepper to taste. LOVE, Love, love bagna cauda! Nutritional information for the recipe is provided as a courtesy and is approximate. Stir in the lemon juice, to taste, then spread over the crackers. To give the compound butter even more flavor, add lemon juice, garlic, or capers to the mix. Add the mayonnaise and pulse on high until all you have an even, mostly smooth texture. sea salt. Toasted bread or crostini. If needed, scrape down the sides of the blender and process again until smooth. Citations and Further Readings: Cooper, Craig. Garnish with radish slices and watercress. Oil a baking sheet with the olive oil. Top with a sliced almond. Our best tips for eating thoughtfully and living joyfully, right in your inbox. Mix in the chopped fresh parsley. Spread thinly on toast. | Add the yeast mixture and stir to combine well. You are correct! Let soak 30 min. Merrill Stubbs. Well that's how we do it in my house anyway :). | 3/4 cup diced (1/2 inch) country bread (day old), Firm Cheese - gruyere, manchego, provolone, Put everything but cheese in food processor. Guide for Cooking Pork - Safe Internal Temperatures. If you like, you can also share your specific comments, positive or negative - as well as any tips or substitutions - in the written review space. added by jenifersrecipes Add all ingredients to a blender in the order listed above (olive oil, lemon zest and juice, anchovies, basil, cheese, cashews, garlic). In a large bowl, combine the salt, garlic, oregano, crushed red pepper, and 2 cups of the flour. (Check and adjust with more tomato paste if necessary) - keep in fridge. Add the garlic, anchovy fillets, and lemon juice to a blender or food processor fitted with a blade. Mix with a fork until smooth and spread on steak. Chop anchovies finely and put into a bowl with butter and cheese; mix well. Spread crackers with cream cheese, then a little of this paste and a fresh herb garnish for hors . 1. Copyright 1995-2022 . ANCHOVY WINE CHEESE SPREAD. Put the garlic (crushed, chopped or sliced) in the saucepan with the . The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Cond Nast. Mash the cream cheese with milk or cream until smooth and soft. Throw all ingredients into a nutri-bullet and pulse into a fine paste, store in fridge. Anchovies and salmon, that is also a combination you truly have to try out! Garnish as desired. No black pepper either. Put mixture in blender or food processor and puree. 171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free. Recipe Instructions. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Add olive oil to make a coarse spread. Add hot peppers and pulse until just combined. Olive Tapenade Recipe without Anchovies - Wanderspice . Six 1/2-inch-thick slices cut from a round loaf of country bread Extra-virgin olive oil, for brushing 1/4 cup black-olive tapenade or spread 12 piquillo peppers (from a 9.8-ounce jar)drained, halved lengthwise and patted dry 12 white anchovies (boquerones) 3. 6 / 6. Instructions. Be the first to rate and review this recipe. Simply combine chopped, mashed anchovy fillets (anchovy paste will also work) and softened butter, roll up, and chill. 2 anchovy fillets 50ml olive oil 1 tsp red wine vinegar sprig fresh thyme, leaves only (optional) Steps: Blitz all the ingredients except the thyme in a small food processor. Sprinkle with Scalia Sicilian Anchovy fillets, oregano, coarse salt. Warm the olive oil in a small, heavy pot over medium-low heat. Serve immediately. Anchovy Hors d'Oeuvres. The Hirshon Calabrian Spicy Vegetable Spread - Bomba Calabrese The Food Dictator. weekly recipe ideas, juicy pics, free delivery. 3 tablespoons of extra-virgin olive oil. roast lamb, kosher salt, freshly ground black pepper, dried rosemary, granulated garlic, granulated onion, lemon pepper, boneless leg of lamb, lemon, juiced, olive . Spread the dough with the remaining tomato paste to cover. Serve with crackers. Press Rouses Sicilian Pitted Olives and grape tomatoes into the dough. Now add the anchovies with oil to the blender. With processor running, slowly add oil and process to smooth puree, about 2 minutes. Well that's how we do it in my house anyway :), My mum makes a mean bagna cauda - a good tip is to serve it over a small candle to keep it warm when you're eating it as it gets cool fast! Add the anchovies and the garlic, bring to a simmer and lower the heat so the liquid is barely bubbling. Keeps in the fridge for 3 days. 1 can flat anchovy 2 tablespoons olive oil 10 -12 cloves garlic mozzarella cheese (shredded) directions Saute' garlic in oil (do not brown). Recipe Anchovy and Sardine Paste by letstryit, learn to make this recipe easily in your kitchen machine and discover other Thermomix recipes in Sauces, dips & spreads. Make the salsa verde Mix the parsley, chives, tarragon, anchovy, garlic, and shallots together in a small bowl. You can do the same with artichokes by the way. Anchovy Spread recipe: Try this Anchovy Spread recipe, or contribute your own. In a large bowl, using your hands or a potato masher, soften the butter. Add a salad and crusty bread for an incredible meal. Add olives. To serve, grill or toast the bread then spread with salsa verde over the top.. top with 2 anchovies then finish with some pickled eschalots. Blend until pate consistency. When the bagna cauda is ready, add lots of black pepper and some more salt if necessary. Add butter, anchovies, and sardines; cook and stir until well blended, 10 to 15 minutes. Sweet! Cooking Directions. 15 ways to use sweetened condensed milk. Instructions. 2. 2 tablespoons minced parsley, plus additional for garnish if desired. Directions. 4 or more salted anchovies, the filets cleaned of salt, stripped from the bones, and rinsed. . If you want to be traditional, you do not use olive oil. 1 T Fresh parsley, chopped. In the meantime, add the anchovies to a large skillet over medium heat and use a fork to mash them into the pan until broken up. Method. ago, but I couldn't help thanking you for reminding me of a great memory of those sauted polenta squares, brown and crispy at the edges.and if it was up in the garden, a side of bright red fried tomatoes, dotted with diced onion and green pepper. 1. Know someone who would make a great member of CookEatShare? Spoon into a small bowl and serve with a few handfuls of fresh sugar snaps, or spoon it over . Subscribe. The Best Anchovy Appetizers Recipes on Yummly | Mini Pizza Appetizers, Chorizo Meatballs With Smoked Chimichurri Sauce, Marinated Mushroom Crudites With Anchovies And Aged Cheese . Refrigerate for at least 1 hour before using. Calcium: 8% of the DV. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds. Process on high until smooth. My maternal and paternal grandparents were from Canavese. Directions. Or transfer to waxed paper . Serve hot with raw vegetables and slices of roasted onion (if using). They also contain large amounts of selenium, a . American Appetizers Dips and Spreads In a small bowl, combine the yeast and sugar with the warm water and let stand until foamy, 5 to 10 minutes. 2 tablespoons capers, rinsed if salted and chopped if very large. Salt (*Only if using UNSALTED butter) 4-5 Large Cloves Garlic Instructions Preheat oven to 400 degrees F and take your butter out of the fridge to allow it to come to room temperature. 1 . Thoroughly rinse the olives in cool water. Instructions. 2 garlic cloves, peeled. Prep the eggs, ginger, onion, lettuce or peas, and scallion. In a mortar and pestle or mini-chopper, mash the garlic cloves and 1 tablespoon of olive oil into a smooth paste and transfer to a small bowl. Anchovies have a high content of vitamin B3 or niacin, a vitamin that helps turn food into energy. Drizzle a bit of olive oil over the baquette slices, between 1/3 and 1/2 inch thick, to your liking. In a cooking rut? Add lemon juice, cayenne, nutmeg and hot-pepper sauce. Directions. Add anchovies, garlic, and cream cheese to a food processor. - 12 large garlic cloves, peeled and smashed with side of a large heavy knife<br> 3/4 cup whole milk plus additional for thinning sauce<br> 1 (2-oz) can flat anchovies (56 g; about 12 fillets), drained<br> 1/4 cup extra-virgin olive oil<br> 1/4 cu Author Network In a blender or food processor, process to a smooth pure scraping mixture from sides of bowl occasionally. Add lemon juice, cayenne, nutmeg and hot-pepper sauce. Stir in 2 tablespoons of olive oil. Bring a medium saucepan of water to a boil and gently drop in the garlic cloves. In a blender or possibly food processor, process to a smooth puree scraping mix from sides of bowl occasionally. Taste and adjust seasonings and/or olive oil, if needed. BUTTER is called for! 2 Anchovy filets 1 tablespoon olive oil Salt and pepper 1/2 cup chopped Rocket (Arugula) Crostini, melba toasts or crackers Add the cooked beans, anchovy, olive oil, salt, and pepper into the bowl of a food processor. Marinate the chicken with 1 tablespoon of clear rice wine, the cornstarch, water, and salt. 8 anchovy fillets1 lemon, juiced1 tablespoon chopped fresh parsley1 cup butter, softened. NOTE: This mixture will keep in refrigerator for up to 5 days. Results 1 - 10 of 18 for anchovy spread. It should be tepid at 90-100 degrees. Or just toss some anchovy butter and freshly cooked al dente penne pasta . Cover with the olive oil. Process until mixture is coarsely chopped. 1 cup excellent, fresh-tasting olive oil. Anchovy butter has an assertive flavor that tastes great atop steak, chicken, or salmon, and it could hardly get easier to make. Keto Chicken Soup | Olive Tapenade Recipe Without Anchovies - WaMexican Steak Tacos | Olive Tapenade Recipe Without Anchovies - Albondigas Soup [Spicy Mexican Meatball Soup] - Wanderspice Cuisine: French, Italian, Mediterranean, Tuscany Alternatively, cream the butter using the paddle attachment of a stand mixer. Place on baking sheet in a horseshoe shape. Process until smooth, about 30 seconds. 4 garlic cloves. Roughly chop peeled garlic cloves and place in a bowl with anchovies and parsley. Go to Recipe. Chop anchovies finely and put into a bowl with butter and cheese; mix well. Combine the garlic, anchovies, butter, cream cheese, sour cream, hot pepper sauce, and pepper in the container of a food processor. Blanch and cut up the vegetables while the dip is simmering and arrange them on a large platter. Heat 4 cups grapeseed or canola oil in a large cast iron skillet over medium-high heat until 350F. (If desired, you can very quickly pure the bagna cuda with an immersion blender to make an even smoother sauce.) Add the mixture to the butter and beat well to form a smooth paste. Drain well, then pat anchovies dry with paper towels. Cook until aromatic, 2 minutes. Lay out desired number of crackers. View mobile site Set aside until ready to use. Add the spinach and 3/4 teaspoon salt, and cook until wilted, about 3 minutes. Cook very gently for half an hour, stirring occasionally so that the garlic doesn't stick to the bottom of the pot. Boil gently for 10 minutes and then remove and drain the garlic cloves. Refrigerate for at least 1 hour before using. Italian Pork Stew. Feedback Another anchovy appetizer on our list! Drizzle additional olive oil on top if you like. In small bowl stir together cream cheese and anchovy paste. Put into a bowl and add the cream cheese. Taste of Home. 4. Directions. Add in lemon juice, cayenne, nutmeg and warm-pepper sauce. Try one of these taste-tested, family-approved recipes using ground beef. Pop the garlic out of its skins. Blend the ingredients together until smooth. Spoon about 1 tsp of spread on each cheese square. Spread thinly on toast. Mix to combine and then transfer to a container. Bring a medium saucepan of water to a boil and gently drop in the garlic cloves. 1 T. finely chopped fresh chives. Home > Recipes > anchovy spread. Total Time: 10 min. Mash the garlic in a mortar and pestle or however else you choose. Invite them! Both sides made this dish. Method. | Drain the anchovies and roughly chop. Shape, cover and refrigerate several . Stir in garlic; cook until golden brown, about 5 minutes. Spread the ricotta mix on top. 1/2 t Black pepper. Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts. Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21). Braised Pheasant With Haggis Stuffing Scotland. 1 Drain the anchovy fillets, then blitz them with the butter. Heat cup olive oil in a frying pan over medium. Please double-check with your own dietary calculator for the best accuracy. Create your own group to share recipes and discuss them with other chefs! Add in capers and mix well. This recipe comes from my friend Jessica Theroux's cookbook, Cooking With Italian Grandmothers. Cut cheese into 1 inch squares. 2 tablespoons of Chardonnay vinegar. Add 2 x 400 g cans chopped tomatoes, 1 cup . If the gherkins are too large for one mouthful, slice them in half. Drain well, then pat anchovies dry with paper towels. All Rights Reserved. Instructions. Directions: 1. NOTE: This mix will keep in refrigerator for up to 5 days. Grind pepper from a mill. Preheat the oven to 425 degrees. Combine all ingredients into a blender including 1/2 of the oil the sardines were packed in. Powered by the Parse.ly Publisher Platform (P3). 20 canapes Ingredients 2 ounce can of anchovies 1/4 cup whole almonds 1 garlic clove 1 washed & quarted white mushroom 3/4 cup diced (1/2 inch) country bread (day old) 3 tablespoons olive oil. Process about 15 seconds, scrape down the edges with a spatula and add the other 1 tablespoon olive oil. (If making in advance, cover the broccoli loosely with plastic and leave in a cool place for up to 4 hours; or refrigerate overnight.) Combine olives, garlic, anchovies, capers and 1 tablespoon olive oil in the food processor. Subscribe. In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Recipes - Home Sign in Add 4 cloves chopped garlic, 6 chopped anchovies and cook, stirring, for 3 minutes or until softened. black pepper. Add in capers and mix well. 2. It is where grana padano cheese comes from. Drop in the garlic, so it smashes to smithereens. Add the anchovy paste, red pepper flakes and garlic. Let soak 30 minutes. Drain the olives and pickles, and remove the stalk of the guindillas. Mash anchovy fillets with the lemon juice in a mortar until incorporated. Toast until lightly browned. You can use a toaster to get the crunchy and golden brown crostini that adds texture to these canapes. Pudding mix. Put anchovies into a bowl with milk. Preheat oven to 170C. My mum makes a mean bagna cauda - a good tip is to serve it over a small candle when you're eating it as it gets cool quickly! Add capers and mix well. Spoon into a small container. Mash the garlic to a paste in a mortar; add and mash the anchovy filets, then the parsley. Don't skip the anchovy paste! In a medium bowl, combine butter, garlic, anchovies, hot paprika, lemon juice, and kosher salt to taste. Do not add any salt! Add in lemon juice, cayenne, nutmeg and warm-pepper sauce. Salt and pepper. Instructions. 1/4 t Kosher salt. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. What's the secret ingredient in these cakes? Add the ricotta and whisk with a fork until everything is incorporated. Mix in the fresh herbs and garlic, if you like. Although my recipe calls for cream and while we do dip some vegetables in it, it seems I'm constantly refilling the bread basket! 1 tin anchovies in oil 1-2 tablespoons tomato paste Drain sardines and remove any tiny bones Place in blender and blend till smooth, add anchovies including half of the oil - add tomato paste (I add a bit at a time) and blend till smooth. First, drain the water of the two sardines tins, and place the fish in the blender. Fit the food processor with a blade, and set it to whirl. Add anchovies and cook, stirring and smashing, until they have fully dissolved into the sauce. Process to combine, stopping to scrape down the sides of the bowl, until the mixture becomes a . You can add 1/4 cup of heavy cream at the end too. Iron: 12% of the DV. Scrape into a bowl or jar. Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. Place canola oil in a skillet and heat over medium heat. We are all about tasty treats, good eats, and fun food. Even people who would never order anchovies on their pizza should try this, more like a warm cesear salad dressing. Place the anchovies and butter into a blender and process until smooth. Spread onto sliced French, Sour Dough or Italian bread. 4 ounces cream cheese, softened; 8 tablespoons (1 stick) unsalted butter, softened; 1 can (6-1/2 ounces) solid white tuna, drained Season with black pepper and mix together. The skin will lie flat, gradually rendering fat like a strip of bacon, while the flesh gently cooks through . Add your review, photo or comments for Anchovy Spread. The overall goal is just to get the butter soft so you can incorporate the anchovies. 25g anchovy fillets 125g butter, at room temperature 10-12 radishes, trimmed and sliced lengthwise. 2 large handfuls chopped parsley. Chop anchovies finely and put into a bowl with butter and cheese; mix well. Instructions. Preparation. Discover delicious authentic Italian recipes featuring all your favorite Cento products. Add the bread crumbs, cayenne pepper, cinnamon, nutmeg, ginger and black pepper. Easy Goat Cheese Recipe: This Goat Cheese With Apricot, Almonds & Honey Appetizer Recipe Is Fancy, Fast - Flipboard Goat Cheese Spread Ingredients 2 tbsp minced shallots 1 tbsp red wine vinegar 1 cup cooked (or canned) cannellini beans, drained cup fresh dill, roughly chopped 2 oz lox, separated 4 oz goat cheese, softened salt & pepper to . What You'll Need. Either the yeast is too old, or the water may be too hot. Mix well with softened cream cheese. It not only adds flavor but it gives the cake a richer, creamier texture. Mix in the oil. No one will know your secret ingredient! To store, add to a mason jar or any container with a top. Cook for 30-40 minutes until the cloves are soft. Scoop onto crostini or crackers of your choice. teaspoon salt or to taste. Mix in the chopped fresh parsley. In a blender or possibly food processor, process to a smooth puree scraping mix from sides of bowl occasionally. Slice top off garlic bulbs and place in baking dish. Makes enough spread for about 6 dozen crackers. Add 1 cup of the remaining flour and work the dough with your hands to form a smooth, wet dough. This is a piedmontese dish. Add the mixture to the butter and beat well to form a smooth paste. Put anchovies into a bowl with lowfat milk. Add sherry and mix until smooth. Add anchovies and cook/saute for a few minutes. Mash the garlic in a mortar and pestle or however else you choose. Process until smooth. Mash (or chop) the anchovy fillets into a smooth paste. CDKitchen, Inc. 22:12:11:09:48:45 :C: Nutritional data has not been calculated yet. And one of my favorite summer dishes: freshly steamed or grilled green asparagus with anchovy butter. Serve warm. Open the avocados and put all the flesh into a bowl. Mix thoroughly, massaging the chicken with your hands until it absorbs all the marinade ingredients. Lynne German, Woodland Hills, California. 3. (Dip can be refrigerated for up to 2 days; bring to room temperature before serving.) Terms of Use Serve at room temperature with plain crackers . weekly recipe ideas, juicy pics, free delivery. It's spread on French bread, then topped with crispy prosciutto, fresh mozzarella and . Spread thinly on cracker biscuits, fresh bread and butter or buttered toast. Stir in chives and enough cream or milk to make of desired spreading consistency. Spread thinly on toast. Pulse until well blended. 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