Crostini Recipe
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
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