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. ---------------------------------------------------------------------------
Nutrition
Ingredients
