Anchovy Crostini

• 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

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.

white bread, virgin olive oil, butter, flour, milk, parmesan cheese, mushrooms, anchovy paste, parmesan cheese, rolled anchovy, olives, red pepper, salt

Taken from www.food.com/recipe/anchovy-crostini-10829 (may not work)