Crostini Recipe
Preparing their favorite Crostini is a way of letting my family know that I love them. The famous Crostini is served at the Italian table as a yummy Appetizer. Stock up on more and more Seafood as you will want to make this Crostini time and again. Enjoy this dish with your kin and friends and get back to me with all that they have said.
Ingredients
12 slices firm white bread
5 tablespoons (75 ml) butter
2 tablespoons (30 ml) all-purpose flour
1/2 cup (125 ml) milk
3 ounces (85 g) fresh mushrooms (about 9 medium), finely chopped
6 tablespoons (90 ml) grated Parmesan cheese
2 teaspoons (10 ml) anchovy paste
1/4 teaspoon (1 ml) salt
1/8 teaspoon (0.5 ml) pepper
Green and ripe olive halves; red and green bell pepper strips; rolled anchovy fillets
Directions
Heat oven to 350°F (180°C).
Cut circles out of bread slices with 2-inch (5 cm) round cutter.
Melt 3 tablespoons (45 mL) of the butter in a small saucepan.
Brush both sides of bread circles lightly with butter.
Bake bread circles on ungreased baking sheet, turning circles over once, until golden, 5 to 6 minutes per side.
Cool on wire rack.
Do not turn oven off; increase setting to 425°F (220°C).
Melt remaining 2 tablespoons (30 mL) butter in small saucepan.
Stir in flour; cook and stir over medium heat until bubbly.
Whisk in milk; cook, stirring constantly, until sauce thickens and bubbles for 1 minute.
Sauce will be very thick.
Stir sauce into mushrooms in large bowl; stir in 3 tablespoons (45 mL) of the cheese, the anchovy paste, salt and pepper.
Spread a heaping teaspoon of mushroom mixture on top of each toast round; place on ungreased baking sheet.
Sprinkle remaining 3 tablespoons (45 mL) cheese over crostini, dividing evenly.
Decorate with olive halves, pepper strips, or rolled anchovy fillets.
Bake until tops are light brown, 5 to 7 minutes
Cut circles out of bread slices with 2-inch (5 cm) round cutter.
Melt 3 tablespoons (45 mL) of the butter in a small saucepan.
Brush both sides of bread circles lightly with butter.
Bake bread circles on ungreased baking sheet, turning circles over once, until golden, 5 to 6 minutes per side.
Cool on wire rack.
Do not turn oven off; increase setting to 425°F (220°C).
Melt remaining 2 tablespoons (30 mL) butter in small saucepan.
Stir in flour; cook and stir over medium heat until bubbly.
Whisk in milk; cook, stirring constantly, until sauce thickens and bubbles for 1 minute.
Sauce will be very thick.
Stir sauce into mushrooms in large bowl; stir in 3 tablespoons (45 mL) of the cheese, the anchovy paste, salt and pepper.
Spread a heaping teaspoon of mushroom mixture on top of each toast round; place on ungreased baking sheet.
Sprinkle remaining 3 tablespoons (45 mL) cheese over crostini, dividing evenly.
Decorate with olive halves, pepper strips, or rolled anchovy fillets.
Bake until tops are light brown, 5 to 7 minutes
