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

Step 1 Pulse the white beans, anchovies and butter in a food processor until coarsely blended. Add the olive oil and puree until nearly smooth.

Step 2 Transfer to a bowl and stir in the capers and parsley. Season with salt.

Step 3Serve at room temperature on crostini. Sprinkle with more minced parsley, if desired.

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