Ingredients
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12 slices white bread (or 24 slices of a baguette)
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1 ounce virgin olive oil
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1 1/2 ounces butter
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2 tablespoons all-purpose flour
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1 cup milk
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3 tablespoons grated parmesan cheese
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3 ounces mushrooms, finely diced
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2 teaspoons anchovy paste
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2 tablespoons grated parmesan cheese
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1 (50 g) can rolled anchovy fillets
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6 stuffed olives
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1/4 red pepper
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salt and pepper
Instructions
- Cut 2" circles from the bread (or use the 1/4" baguette slices).
- Brush both sides of the bread with the olive oil.
- Place on a cookie sheet and bake in moderate oven for 10 min or until golden brown (You can make up a whole lot of these toasts for future use as they store well in a closed tin).
- Melt butter in a frypan.
- Add flour, mixing well and cook for 1 minute.
- Add milk and stir over moderate heat until it boils& thickens, remove from heat.
- Add 3 tbsp parmesan,Salt& pepper& mushrooms.
- Mix well.
- Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly
- Spread 2 teasp on each toast and generously sprinkle with the extra parmesan. I do this just before I am ready to bake them. however it can be done and then freeze them for future use
- Slice the olives and put a slice of olive on some of the crostinis.
- Put a rolled anchovy on some.
- Put a thin slice on red pepper on the remaining crostinis.
- Bake in a hot oven (400F degrees) for 10 minutes or until they are bubbly and brown on top.
- Serve and wait for the rave revues.