Ingredients:

* 2 ounces anchovy fillets (1 can), drained
* 1 Tbsp milk
* 2 Tbsp butter, at room temperature
* 1 ounce Bel Paese cheese
* 1 tsp lemon juice
* 3 pinches cayenne pepper
* 3 pinches ground nutmeg
* 1/4 tsp hot pepper sauce
* 2 tsp capers, drained
* Warm toast rounds

Preparation:

Soak anchovies in milk for 30 minutes.Drain on paper towels and pat dry.

Place anchovies, butter, cheese, lemon juice, cayenne, nutmeg, and hot pepper sauce into the bowl of a food processor fitted with the metal blade.Process until smooth.Add capers and pulse until capers are finely chopped, but not pureed.

Spread on warm toast rounds.Mixture may be refrigerated up to 5 days.