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    You are in: Home / Australian / Anchovy Crostini Recipe
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    Anchovy Crostini

    Anchovy Crostini. Photo by Bergy

    1/6 Photos of Anchovy Crostini

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    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.

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    Ingredients:

    Yield:

    Crostini

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on July 27, 2008

      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 :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2008

      55

      very good...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Anchovy Crostini

    Serving Size: 1 (836 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 76.6
     
    Calories from Fat 35
    46%
    Total Fat 3.9 g
    6%
    Saturated Fat 1.6 g
    8%
    Cholesterol 8.4 mg
    2%
    Sodium 198.5 mg
    8%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.6 g
    2%
    Protein 2.6 g
    5%

    The following items or measurements are not included:

    stuffed olives

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