“This recipe was in the Australian Womens Weekly Italian cookbook. This crostini recipe is really good. My friends love them. I usually keep some toast rounds on hand so I can make them up in a hurry. Serve them at a cocktail party or as an appetizer before dinner. I make up a batch of the anchovie mix split it into four place each in small plastic bag & freeze for future use - , I have also frozen the toasts with the anchovie spread on them then just decorate before popping into the oven.. I prefer freezing the spread separately.”
READY IN:
35mins
YIELD:
24 Crostini
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut 2" circles from the bread (or use the 1/4" baguette slices).
  2. Brush both sides of the bread with the olive oil.
  3. 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).
  4. Melt butter in a frypan.
  5. Add flour, mixing well and cook for 1 minute.
  6. Add milk and stir over moderate heat until it boils& thickens, remove from heat.
  7. Add 3 tbsp parmesan,Salt& pepper& mushrooms.
  8. Mix well.
  9. Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly
  10. 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
  11. Slice the olives and put a slice of olive on some of the crostinis.
  12. Put a rolled anchovy on some.
  13. Put a thin slice on red pepper on the remaining crostinis.
  14. Bake in a hot oven (400F degrees) for 10 minutes or until they are bubbly and brown on top.
  15. Serve and wait for the rave revues.

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