The Food of Love

Throughout the next few months, life brought me new flavors through dinner parties and more kisses (and more Prossecco) and new stories insisting I write them, and new friendships across the time zones. (I even invented a new recipe, but it’s terrible: (http://bit.ly/1Prb67i)

I got the book for Christmas and now I finally GET why that Crema Catalana from Il Duce made me want to throw myself to abandon. You’ve helped me understand food, Italy, and sex in new ways. I am even thinking about my own neglected garden again. I will make all of my friends-with-good-taste read this book, and am also memorizing all the Italian phrases. (I should have listened to my sister-in-law… it’s better than Fabulo!)

The Food of Love the best Cyrano-reinvention I’ve ever read. But you are the author, so I know YOU are actually Bruno. Therefore, I love you. Can I buy you a cappuccino? And just sit near you while you write the next thing?

Anthony, you are our Bruno! Each book is a special dish prepared to satisfy us in every way!! Did I mention every way?? Haha

Thank you and looking forward to the next course!

Xoxox
Kerri
Miami Beach, Fl

Thank you for melding flavors, scents, emotions and beauty into written language.

What did I do next?

Bought a one way ticket to italy with the money I had left over.

You inspired me to start to live a life I was scared to create. It’s been over 2 years now since I first made that trip. I travel back and forth between Europe and Canada – but mostly Europe. And no matter where I am, Italy keeps bringing me back to her. I have experienced Roma and Italy in all it’s glory. The food, the wine, the people, the life. It’s the only place that’s ever felt like home and I hope to spend the rest of my life there constantly learning and consuming the lifechanging treasures of the most beautiful country in the world.

Everlasting thankyou’s.

I’ve been intoxicated on the glorious flavours, aromas and smells of Italia, truly experiencing “La Dolce Vita”

Sydney, Australia

Thank you so much for this book, I have read it over and over again, and never seem to tire of it… Fabulous. Here is my little recipe…

INGREDIENTS
4 Chicken Thigh Fillets
8 slices of quality proscuitto
Fetta
Good Olive Oil
Sage Leaves
4 skewers, soaked in water

METHOD
1 – rub chicken thinh fillets in oil
2 – place them flat on a board, the side up which faced the bone
3 – lay down 2 slices of prosciutto
4 – crumble a generous amount of fetta (or your cheese of choice) over the top
5 – press the sage leaves into the cheese
6 – roll the chicken up like a scroll, then secure it with a skewer
7 – brown in a pan
8 – put into the oven covered in foil until cooked through – usually takes around 30 minutes.

Enjoy with a salad of rocket dressed with balsamic and good olive oil!!

If I was able to get hold of a hard copy, I would be completely satisfied. If there are any in existence please let me know (I live in New Zealand.
I’m off to find the Flavours of Coffee now!

What did i get… Turkey!

Beautiful book… Thank you Anthony

Johnny M

God bless

I loaned the book from my local library, but now intend to buy a copy so that I can re-read it again and again.

I am looking forward to reading The Various Flavours of Coffee and Wedding Officer.

I just wanted to thank you for writing such a wonderful piece of literature – I was never a person who read anything in the romantic genre (and never have been since), but something about your book makes me feel like life is there to be lived, and lived to the fullest extent! So maybe I’ll meet my Bruno in Rome… but if I don’t, I will have experienced a world that I have been dreaming about for the majority of my adolescent life!

Thanks again for inspiring me to jump!
A

PS my favourite cover is the hard back red/white one with the red stained outline on the pages – it’s what enticed me to buy the book in the first place. Don’t change it!

BROWN MINCE,ADD CHOPPED ONIONS AND MUSHROOMS, COOK FOR A FEW MINS. ADD THE TWO TINS OF SOUP.
BOIL THE NOODLES AS IT SAYS ON THE PACKET THEN ADD TO MEAT MIXTURE. ADD THE SHREDDED CHEESE .
TURN INTO A LARGE OVENPROOF DISH COVER AND COOK IN OVEN REG 2 FOR 30 MINUTES

YOU CAN EAT HOT OR COLD

WILL FREEZE

Beautifully written and mouthwatering at every page.

I couldnt help but fall in love with Bruno right from the very beginning, his love of food and his knowledge of the power that food can have made me swoon!

My best friend has just moved to Rome and Im going to buy this book for her christmas present.

I cant wait to cook some of the recipes!

Anthony Capella writes:

A few people have commented on this so I’m going to respond on this board. It’s absolutely true – some of my ‘romanesco’ slang in The Food of Love is actually Neapolitan. I feel bad about it – I try to make the books authentic. The mistake was mine, and then the Italian copy editor my publishers hired to check my Italian turned out not to know the difference – she was a Tuscan, and although she claimed to be familiar with slang I think it was all a bit too earthy for her.

So, many apologies. The mistakes have now been corrected, thanks to Anna Actis, a lovely reader from Italy who is also a professional proofreader, and any recent editions of The Food of Love have the right slang. As for mistakes in The Wedding Officer, please do write and point them out. (San Marzano, incidentally, was a printer’s error I am still trying to get the publishers to correct.)

As for the recipes, I believe them to be correct, but any suggestions, do send them in to this forum.

Incidentally, I’ve just read all these messages after having been away for a couple of months writing. Thank you all so much for your enthusiasm and support – writing can be a lonely occupation and getting this feedback is just wonderful.

P.S. I apologize for my misspellings and I hope that you won’t resent me. =)

So I googled you .
Found this website.
Saved the extract to my computer.
Re-read it 5 times.
And am impatiently waiting for whoever is reading the book ,to hurry up and return it so I can start ! x]

Just reading the first few pages in the extract made me hungry.

Reading everyone elses comments on the board is exciting me for the day when I can FINALLY get around to reading your book .

I already know that I won’t be able to put it down =)

I am currently studying my A – levels and our coursework over the summer is to choose and novel and turn it into a play. I am definitely going to use the food of Love. I think it would work really well. A romantic story intertwined with a recipe book is how I would describe the food of love. I wouldn’t be surprised If I found a real fried egg glued to the last page!?

Kind regaurds

Fay x

I read ‘The Food of Love’ shortly after it came out, having found it at my local library. I was enthralled and delighted, and found myself suddenly somewhat obsessed with balsamic vinegar. The history and tradition presented in your novel intrigued me – I had no idea! – and I was inspired to find out more. I’m afraid I then became somewhat of a bore to my friends, as I expounded and lectured and informed. 🙂 I have since searched out, tried, and tasted many balsamics, and now have some nice ones in my collection. None bear the ‘Tradizionale’ seal – but someday, I hope to at least be able to try the real thing – just once – and as long as I’m dreaming, hopefully it will be in Modena, in someone’s attic. A work of fiction that can entertain AND enlighten is a rare treat – thank you for not only a marvelous read but also the exposure to new culinary treasures!

I’m in my final year at high school in Australia and I have nearly completed my major project for Extension 2 English. I can happily say that ‘The Food of Love’ has been my prime inspiration. My friend gave me your book as a gift and I could NOT put it down! It was fantastic. It ispired me to cook, read, write and love others with all my heart. Your book was romantic, comedic, and highly entertaining.
I cannot wait to read your next novel!

Sincerely,
Monika 🙂

I have to say that there are nothing but praises for you! The book is highly entertaining and also exciting as it has recipes combined along with the love story, and frankly i have never found that sort of book before.

I just bought your second novel ‘wedding officer’ and already half way through it!

Please do keep writing as your books are like honey for the sore heart 🙂

And adding to that, i’m also learning some Italian which is great, so that I can converse with my Italian work colleague! A brilliant way to learn a language don’t you think?

thank you so much!

Jasmina from Hamburg/Germany

He tino ataahua i tou pukapuka. Ka aroha i nga kai ka puta mai i a mahana kata, i te maaia miiharo ki te manawa hiahia ka puta mai i nga tooku koonohi ora.
ka koorero ngaawari, he tou whakamihi.
Mauri Ora!

Your book is beautiful. The Food of Love made me laugh with warmth, admire the courage to do what one’s heart desires whilst bringing forth alive my own yearnings.
I say very simply, thank you.
Be well!

Christina
Wellington, New Zealand.

I actually bought the book a little while ago but I have this feeling that I don’t want to rush it; it is something to be savoured. Being romantic I like the idea of the love story but I am interested in the historical context as well. As for food, ironically enough the most memorable meals were on the balcony of my brother’s villa he rented on Napoli’s outskirts. Of cousre very different from the story we had plentiful food although, a little sadly, my sister-in-law preferred to buy food from the American Commissariat like most forces’ wives rather than exercise her good Italian language skills in the local mercado.

A wonderful magazine and food site worth visiting is New Zealand’s own www.cuisine.co.nz

Ciao
Elizabeth Hunt

I am a freelance chef and writer and like many of you, The Food of Love has changed my life. Thank you, Mr. Capella, from the bottom of my humble heart. I read it the first time just before I left for 3 weeks in Italy this month…and read it two more times while I was there.

A movie of this book would be spectacular. I hope to hear more about that, and am also connected to the Italo-American community in Hollywood and am seriously considering chatting it up to them. If someone would like to contact me regarding that, absolutely do so.

I have authored and self-published my own cookbook which is about cooking with heart and soul so Bruno’s feelings about food very much mirrored my own. Having had the privilege of cooking for friends with local foods while in Italy just now made me all the more passionate about the connection between food and love.

I look forward to communicating regularly with all of you and promise to send recipes in the future. Right now I am on a tear to re-create a strawberry tiramisu I ate in Rome about a week ago…when the recipe is ready, you all will be the first to know! (Wish me luck!)

Kindest and delicious regards,
Diane Scalia
California USA

But before that, I went online with the wish to order the second book by Anthony Capella…

…But instead, I found the German translation of “Food of Love”, called “Amore amore”. The author is names as “ANTONIA Capella!!! Now, that’s a funny mistake matching the humour inside the books 🙂

Well, Anthony or Antonia, I now look forward to the next books, and hopefully also a movie made from Food of Love.

Yours, André

Now the bread!
550gms strong bread flour
1 sachet easy blend yeast
125mls warm water
1 tbsp olive oil
1 teasp. salt
Scraps – chopped sun dried tomato, olives, huge handfuls of herbs (basil, sage, thyme, rosemary) roughly chopped, small cubes of hard cheese (Parmegianno, grana pedano etc), anchovies, cubes of salami – any combination of these works well.
Make a good bread dough and knead well. Put all the scraps onto the work surface and knead them into the dough. Shape into a large ring shape and place on a baking tray. Randomly slash the surface with a sharp knife and sprinkle with flour. Leave covered with a damp towel in a warm place until doubled in size. Heat the oven to 180c/350f/gas 4 and bake until golden on top and hollow sounding when tapped.
Delicious when served warm!
I too have a passion for food and have written my own recipe book at the request of friends!

Best,
Paz

Basically the recipe calls for veal, prosciutto, fresh sage leaves dipped in flour, salt and pepper. The sauce is made from Marsala wine, butter, lemon, and the juices of the fried veal.

The recipe also calls for pounding the veal with a rolling pin to thin it out. If you have a lot of aggression to release, pounding your veal is a good way to get that hostility out. 😉 However, I later found that I could buy thinly sliced veal, so that I don’t have to pummel the veal.

I also found out later that you could fry another half-dozen sage leaves in hot oil until they go transparent. Soak the excess oil from the leaves with paper towel and then sprinkle salt on the sage. Garnish the meat with the crispy fried sage or serve it as a side dish.

I’ve made this Saltimbocca several times now. Has anyone made this dish from the book?

Happy cooking,
Paz

I have hundreds if not thousands of different recipes, and also I know many recipes for hor d’oeuvres, if you are interested:)

I would be happy to share these recipe secrets with you.

I have already shared many secrets recipes with the two cooks at the Etrusca Restaurant here in Fiesole, Italy.

Is there a regular mailing address where I can send you the recipes you are interested in most. Thank you.

Sincerely,

Michele Sanderson

Method
heat some olive oil in a pan. Fry onion , garlic and bacon. add aubergine and marrows and fry till golden. add sundried tomatoes,oregano, thyme, salt and pepper to taste and allow to simmer. Add fresh roughly cut basil leaves and pine nuts. serve on freshly boiled al dente penne. shavings of parmesan cheese finish it off to perfection!

I didn’t have any problems as a first-time cook. I found the ingredients without any problems and the cooking process fairly easy.

The recipe calls for ox or pork cheek, but I didn’t bother looking for it. I did use bacon, which added much to the taste, I think.

Contrary to what the instructions call for, I now leave out the nutmeg, cinnamon, bitter cocoa powder, and raisins. The first time I made the soup, I included them but didn’t care for the sweet taste that it gave the soup. I had to add water to the soup to dilute the taste.

This oxtail soup makes a satisfying meal and I look forward to making it more often when the weather becomes cold.

What do you all think? Would you try this recipe?

Paz

I’m sorry to read that the peaches in red wine didn’t turn out well for you. Hmmm… I wonder what went wrong. I don’t think it would have been the wine. Sounds like you had a good wine.

I used about a tablespoon of sugar for each dish of peaches. Maybe a little less. I more or less eyeballed it.

Did you keep the peaches in the refridgerator long enough?

Perhaps, the quality of the fresh peaches that you used weren’t that good. Just recently, I bought some fresh peaches (paid a lot of money for them) to make another peach dessert recipe — pesche ripiene al forno. I took a bite of one of the peaches and although it looked nice, big, and delicious on the outside, it taste horrible! It had the mixed taste of cardboard and I-don’t-know-what. Disappointing. If I’d made my dessert with those particular peaches, I would have been more than disappointed.

Give the dessert a second try when you get a chance. I suggest you play around and see what works for you — the fresh peaches (canned/bottled work for me) or perhaps it’s the amount of sugar, as you mentioned before.

It really is a delicious dessert, easy to make. I’ve made it several times this summer and everyone in my household likes it. Good luck!

Best,
Paz

Glad you liked the idea of the Panna Cotta, it’s quite easy to make and is rated as one of the best deserts amongst my friends.

I also LOVE the peaches in red wine recipe listed in The Food of Love. I love that the ingredients are simple — peaches, red wine and sugar! That’s all. Even I oould not mess it up. I put it together without any problem.

The recipe calls for fresh peaches, but I’ve found that I can get away with using canned or bottled peaches, too. That works for me. ;-)))

It’s a good dessert to eat, especially on a very hot day. It’s sweet and cool….

Has anyone tried this dessert? What do you think about it?

Paz

You need:
A vanilla pod
15 fl oz double cream
5 fl oz full cream milk
4 ozs sugar
a glug of dark rum
2 and a bit sheets of gelatine
Split the vanilla pod and scrape out the seeeds

Put the seeds, pod and cream in a saucepan and heat the cream until it’s just about to stsart simmering.

Put a lid on the pan and leave it off the heat for 20 minutes to let the vanilla flavour the cream

Soak the gelatine in COLD water – I use two and a third sheets because that give me that wonderful state between set and yet quite soft.

Warm the milk and disolve the sugar in it

Squeeze the gelatine of excess water and stir it into the sweetened milk

Add the flavoured cream to the milk

Add a slug of rum (not too much or it overpowers the balance of flavours – about a tablespoonful may be enough)

Strain through a sieve to get rid of the pod and any other debris (there shouldn’t be any but you are aiming for sublime silkiness when it’s set)

Pour into individual ramekins (about 6 of them)

Cover with foil or cling film

Refrigirate for five or six hours at least – over night is good

Turn out onto a plate and enjoy – add a little really ripe mango, or some strawberries if you want to add another flavour and make the plate look pretty

I am curious to know if anyone has tried to make the recipes in the back of “The Food of Love.”

I normally don’t cook, but after reading the book, I was inspired to try some of them. First, I tried the tiramisu recipe. I was very excited that it came out very well.

Before I made the tiramisu, I had to find out about some of the ingredients – mascarpone cheese and marsala – which I had no prior knowledge about.

I also had to figure out how to prepare the ingredients – like “folding” the egg whites into the mascarpone mixture. I had no idea what “folding” meant. I later found out what it means.

The whole process was very educational for me, and best of all, my tiramisu came out delicious.

Paz

Otherwise I just want to tell you, as many before me, that I so enjoyed the book. I adore food, italian cuisine and Italy, and speak italian, and I aboslutely loved the combination of all in one book. I read in in a day and it left me ravenous for a great italian meal. I’m very sorry the book hasn’t been translated in dutch because not all of my friends are capable of reading the english version, unfortunately for them. I would put it on a billboard and make it compulsory reading for all people who enjoy life, lions and sheep amiss.
Thank you for these pure moments of enjoyment and hapiness.

Yours sincerely,

Marie-gabriëlle
Belgium

1kg (2lb) aubergines
Salt and pepper (freshly ground)
1 medium onion
6 tbsp olive oil
1kg (2lb) ripe tomatoes
2 sprigs basil
100g (4oz) cheddar cheese
25g (1oz) parmesan cheese

1. Cut off the aubergine stems and cut across into thin slices. Layer them in a colander sprinkling each layer with a little salt. Put a small plate on top and weigh it. Leave for 10 minutes.

2 Peel and chop onion. Heat 2 tbsp oil in a frynig pan and fry the onion for 5 minutes.

3. Peel the tomatoes by dropping into boiling water until the skins split. Chop the skinned tomatoes and add to the onions with the basil and a good pinch of salt.

4. Simmer the mixture for 20 minutes until it is thick and season well with pepper.

5. Rinse the aubergine slices and dry them on kitchen towel. Brush with oil and par cook under grill.

6. Put a layer of aubergines into the bottom of a large ovenproof dish and spoon on some of the tomato sauce. Sprinkle with a little grated cheddar cheese. Continue layering in this way finishing with the tomato sauce.

7. Sprinkle the top with grated parnmesan cheese and bake in a moderately hot oven (400F/Cas mark 6) for about 30 minutes until golden.

soak ratifia biscuits in coffee, sprinkle with the liqueur (as much as you like)
beat cheese until smooth , fold in double cream
pile onto biscuit mix
dust with cocoa

Serve with chocolate sauce

1/2 pint double cream and 500mg bar of dark belgan chocolate (melted together in a double boiler)

90g butter, melted and cooled
125g self-raising organic flour
1/2 (half) tsp baking powder
1/2 (half) salt (sea salt best)
1/3 (third) cup semolina (coarse, not flour fine version)
60g freshly grated parmigiano reggiano
freshly ground black pepper
3 eggs, separated
3/4 (three quarters) cup milk

Preheat oven to 190 degrees C. Brush little of the melted butter over the sides and base of a 20cm x 5cm cake tin (I use bread tin) and line base with baking paper. Sift flour with baking powder and salt. Mix in semolina and parmigiano, then add pepper to taste. Lightly whisk egg yolks. Make well in centre of dry ingedients and pour in yolks, milk and remaining butter. Whisk egg yolks to soft peaks and fold into mixture. Tip batter into prepared tin. Bake 30 – 35 minutes, until firm and brown on top. Cool for a few minutes, then turn out onto wire rack. Serve warm or toasted.

Luscious ripe red tomatoes, thinly sliced
Fresh basil leaves
Fresh Mozzarella, thinly sliced (buffalo is best)
Your favorite olive oil

Assemble by alternating tomato, basil, and mozzarella.
Then drizzle olive oil to your taste.

Also delectable in panini, or, if you are feeling adventurous, with a few drops of balsamic vinegar

Fill canneloni tubes with ricotta mixture and lay flat in a single layer in a baking tin. (Tin is preferable to glass).

Cover cannelloni generously with fresh tomato sauce (cook in a fry-pan 8 fresh chopped tomatoes with 1/4 cup olive oil, brown sugar to taste, 3 tbs balsamic vinegar, pepper and salt to taste and a handful of freshly chopped sage).

Cover with a layer of Bechamel sauce (using blue cheese for the sauce adds a stronger flavour) and a sprinkling of grated cheese (your choice) and bake at 175 degrees until a knife can slip easily through the cannelloni.

Fry 250 g chopped chestnut s and some crushed garlic for a few minutes to soften. Add 100ml white wine: simmer for a few minutes. Add 150g dolcelatte, cubed, and reduce the heat while it softens/melts. Stir in some orgeano and pour over the pasta – it really is that easy!

& congratulations Mr Capella on a wonderful book. I loved it.

Many years ago we first had this in Marina di Massa, Tuscany, and it was a great success, particularly with children.

Ingredients:
Adjust amounts according to the number eating

Ciabatta or good italian bread.
Good olive oil
Garlic
The best red, firm, ripe tomatoes you can find, sliced.
Mozzarella – buffalo for preference, sliced thinly.
Fresh basil
Parma ham

Pre-heat oven to about 160c in a fan oven.

Cut the bread into good thick slices, if using ciabatta, cut in half both lengthwise and across.

Toast well on both sides, but don’t let it burn!

Rub one side with cut garlic and sprinkle with olive oil.

Lay the sliced tomato onto the toast, covering as much as possible, so that it won’t burn in the oven, sprinkle with torn basil, and cover with the mozzarella.

Place into the oven until the cheese is melted and just turning a little golden on the top.

Remove and lay the parma ham on top, (you can put as much as you like – it depends how greedy you are) and serve immediately.

Enjoy.

Many years ago we first had this in Marina di Massa, Tuscany, and it was a great success, particularly with children.

Put all the ingredients into a large ovenproof dish and bake for 2 hours at 150°C (300°F, gas mark 2). Serve hot or cold.

Toast 300g (10oz) shelled fresh (sometimes called ‘green’) walnuts in a dry frying pan. Remove to cool. Put in a blender with a clove of garlic and parsley or basil to taste. In one version of this sauce you add a couple of slices of Italian bread, with the crusts removed, that have been previously soaked in 300ml (half a pint) milk, and 50g (2oz) freshly grated parmesan. This sauce has a wonderful autumnal taste. You can add cream and, if you’re adventurous, the chopped leaves from the top of a bunch of celery just before serving.

Serves 6
50g (20z) butter
2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
Plenty of oregano or possibly thyme, chopped
125g (4oz) pancetta or chopped bacon
350g (12oz) minced beef or pork
300 ml (1/2 pint) stock
300ml (1/2 pint) dry red wine
6 tablespoons tomato paste
1 tin chopped tomatoes
A few drops of Tobasco
150 ml (5fl oz) double cream

Heat the butter and oil, add the vegetables and cook until soft. Add the meat and fry until the mince changes colour. Add little of the wine and let it simmer off. Gradually add the rest of the ingredients except the cream.

Traditionally this sauce was cooked ‘from dawn to dusk’, but 2 hours is plenty. Add cream just before serving with tagliatelle, pappardelle or tortellini.

2 sprigs rosemary
3 cloves garlic
75g pancetta or chopped bacon
2 kilo leg of lamb
1 large onion
125 ml olive oil
375 ml dry white wine

Preheat the oven to 230° (450°, gas mark 8). Blend the chopped rosemary leaves, pancetta and garlic in a food processor. Season with salt and pepper. Make a number of incision in the lamb and coat the surface with the rosemary paste, pushing into the incisions.

Cut the onion into three or four thick slices and rest the lamb on top in a roasting dish so that the meat is held clear of the metal. Pour the olive oil over the lamb and raost for 15 minutes. Reduce the temperature to 180° (350°F, gas mark 4) and pour in most of the wine. Roast for 1 hour fifteen minutes, basting occasionally.

Remove the onion and any excess fat. Pour in the rest of the wine and cook over a high heat until thickened. Pour over the lamb to serve.

Put 2 cloves of garlic, a little salt, 50g (2 oz) of pine nuts, 4 tablespoons of parmesan and about 50g of basil leaves into a blender. Pour over 150 ml (5fl oz) good, light olive oil. Whisk. If keeping in the fridge, decant into a jar: if using immediately, add cream to taste.

Serve with tagliatelle, tomato soup, minestrone (stir in just before serving) or use to coat meat or fish before baking. For example, a salmon fillet coated with pesto and baked for fifteen minutes in a hot oven makes a fantastic light supper, served with buttered boiled potatoes and perhaps a baked tomato. Lamb chops can also be smeared with pesto before grilling. A great dish when tomatoes are in season is baked tomatoes covered in olive oil and pesto, cooked for about fifteen minutes and served with bread to mop up the juices. You could add some cream before serving.

Slice some very good raw beef as finely as possible and marinade in a mixture of extra virgin olive oil and plenty of lemon juice, beaten together with a fork or whisk, for about two hours in the refrigerator in a covered dish. Serve with slices of parmesan or truffle, or both.

You could add 2 cloves of garlic to the marinade, and serve with pickled cucumber or capers. Alternatively, add a couple of chopped, crushed anchovies or some finely sliced raw porcini.

Fry 250g (8oz) chicken livers in oil and a couple of crushed garlic cloves until they are just brown on the outside – about four minutes. Add 4 tablespoons vin santo or marsala, half a dozen anchovy fillets, a pickled cucumber or pickled capers, and transfer to a food processor to blend. Spread on toast.