Anchovy Crostini

"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."
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Stephanie Y. photo by Stephanie Y.
Ready In:
35mins
Ingredients:
13
Yields:
24 Crostini
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ingredients

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directions

  • 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.

Questions & Replies

  1. Re: anchovy , red pepper and capers crostini. Question: is there some demi glaze or sauce that goes or can go with this dish?
     
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Reviews

  1. Wow Bergy, could these be any better? They are really awesome but I love anchovies! Has anything and everything it is has to have. Had it both, with white bread and baguettes - delish! I love the anchovy paste which is nice and creamy - they also look so pretty! Thanks Bergy, this is definitely a keeper, Diane :)
     
  2. very good...
     
  3. WONDERFUL! If you love anchovies this is a must try. I used a baguette and rolled anchovies with a caper in the middle on some and pimento stuffed olives on the others. I liked the olive ones better because the anchovy ones were very salty. The base sauce is really yummy!
     
  4. 10 stars from my BF and I loved it too! Definitely for the anchovy lover. Easy to make too. I noticed my mushroom "sauce" was on the thick side and I probably should have spread it a little wider on the crostini but it still tasted wonderful. I didn't have the rolled anchovies with capers so I just rolled some of the regular ones up. These will go well with Martinis or in our case, we enjoyed them for dinner. A must try!!!
     
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RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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