From Naples, Florida: Savor the Authentic with Old World Market

I found this recipe in old issue of Fine Cooking magazine. The spread is creamy and delicious. You can make the base of the spread 3 days ahead and stir in the olives when ready to serve. It is perfect if you want to go green for St. Patrick's Day. Ingredients (for about 2 cups):     2/3 cup whole milk; more if needed   12 large oil-packed anchovy fillets  2 small cloves garlic, smashed  16 fresh cilantro sprigs, coarsely chopped   freshly ground white pepper  1 1/2 cups olive oil   1 1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped  1 baguette, sliced 1/2 inch thick and toasted       Puree 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 t...