Anchovy Crostini

Ingredients

• 12 slices white bread (or 24 slices of a baguette)
• 1 ounce virgin olive oil
• 1 1/2 ounces butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 3 tablespoons grated parmesan cheese
• 3 ounces mushrooms, finely diced
• 2 teaspoons anchovy paste
• 2 tablespoons grated parmesan cheese

• 1 (50 g) can rolled anchovy fillets
• 6 stuffed olives
• 1/4 red pepper
• salt and pepper

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.