jojo
23rd August 2007, 01:07 PM
These are terrific to make and keep in the freezer for when unexpected guests come over for drinks and you get the munchies.
CROSTINI
12 slices white bread, 30 g butter, 45 g butter extra, 2 tbspn plain flour, 1 cup milk,
3 tbspn grated parmesan cheese, salt, pepper, 90 g mushrooms, 2 tspn anchovy paste, 2 tbspn grated parmesan cheese extra, 50 g can rolled fillets of anchovies, 6 olives, ¼ red pepper.
1. Cut 5 cm circles from bread. Melt butter, both sides of circles with butter and place on oven tray. Bake in moderate oven about 10 min. or until golden brown. Remove and cool.
2. Melt extra butter in pan, add flour and cook 1 min. Add milk, stir over moderate heat until mixture boils and thickens. remove from heat, add cheese, salt, pepper and finely diced mushrooms. mix well. Add anchovy paste and stir through.
3. Spread two teaspoonfuls full of mixture over bread and top with extra parmesan cheese. Put anchovies in centre of some of the circles to decorate. Halve olives and discard stones. Cut pepper into thin strips. Decorate remaining circles with olives or pepper. Bake in a hot oven five minutes.
Great to freeze and heat when needed.
CROSTINI
12 slices white bread, 30 g butter, 45 g butter extra, 2 tbspn plain flour, 1 cup milk,
3 tbspn grated parmesan cheese, salt, pepper, 90 g mushrooms, 2 tspn anchovy paste, 2 tbspn grated parmesan cheese extra, 50 g can rolled fillets of anchovies, 6 olives, ¼ red pepper.
1. Cut 5 cm circles from bread. Melt butter, both sides of circles with butter and place on oven tray. Bake in moderate oven about 10 min. or until golden brown. Remove and cool.
2. Melt extra butter in pan, add flour and cook 1 min. Add milk, stir over moderate heat until mixture boils and thickens. remove from heat, add cheese, salt, pepper and finely diced mushrooms. mix well. Add anchovy paste and stir through.
3. Spread two teaspoonfuls full of mixture over bread and top with extra parmesan cheese. Put anchovies in centre of some of the circles to decorate. Halve olives and discard stones. Cut pepper into thin strips. Decorate remaining circles with olives or pepper. Bake in a hot oven five minutes.
Great to freeze and heat when needed.