Anchovy Crostini

Bergy's Note:

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.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Yield: 24 Crostini

• 12 slices white bread (or 24 slices of a baguette)
• 1 ounce virgin olive oil
• 1 ½ ounces butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 3 tablespoons grated parmesan cheese
• 3 ounces mushrooms , finely diced
• 2 teaspoons anchovy paste
• 2 tablespoons grated parmesan cheese
• 1 (50 g) can rolled anchovy fillets
• 6 stuffed olives
• ¼ red pepper
• salt and pepper

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.

Reviews

[Manami]

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 :)

[natedbaby]

very good...

[Engrossed]

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!