What makes this spread such a marvel is its “milk mayonnaise” base, an eggless emulsion of milk and vegetable oil. It creates a luscious, neutral canvas, allowing the flavor of the olives to take center stage. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve.
Purée the milk, anchovies, garlic, cilantro, and a pinch of pepper in a blender. With the motor running, slowly pour the oil through the feed hole in the blender cap.
Scoop the spread into a serving bowl, cover with plastic, and refrigerate until ready to serve, up to 3 days. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.
Serve with the toasted baguette slices.
nutrition information (per serving):
per 1 Tbs.;
sat fat g
Photo: John Kernick