Anchovy Crostini

Total Time
35mins
Prep
20 mins
Cook
15 mins

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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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.