October 05, 2011
"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 separate servings, place each in small plastic bag & freeze for future use"
- Serving Size: 1 (78.6 g)
- Calories 83.9
- Total Fat - 4.2 g
- Saturated Fat - 1.6 g
- Cholesterol - 9 mg
- Sodium - 158.1 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 1.3 g
- Sugars - 2.3 g
- Protein - 3.5 g
- Calcium - 43.7 mg
- Iron - 0.7 mg
- Vitamin C - 20.8 mg
- Thiamin - 0.1 mg
Cut 2 inch circles from the white bread (or use baguette cut in 1/4 inch slices ). Cut 2" circles from the bread slices. Or in you are using a baguette cut 24 1/4" slices
Brush both sides of the bread lightly with the Olive oil
Place on a cookie sheet and bake in a moderate oven for 10 minutes or until golden, allow to cool
Melt the butter in a skillet
Add flour, mixing well and cook for 1 minute
Add milk and stir over moderate heat until it boils and thickens, remove from heat
Add 3 Tablespoons of Parmesan, salt, pepper and mushrooms Mix well
Add anchovy paste and mix well. The mixture will look a bit loose but it will firm up as it bakes.
Spread 2 teaspoons of the anchovy mixture on each toast. Sprinkle on the remaining 2 tablespoons of parmesan
Decorate the crostini with the anchovy filets, olives and pepper slices.
Bake in a Hot oven, 400 degrees, for 10 minutes or until they are bubbly
Serve warm and wait for rave reviews
Tips & Variations
No special items needed.