ANCHOVY CROSTINI
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 place each in small plastic bag & freeze for future use - , I have also frozen the toasts with the anchovie spread on them then just decorate before popping into the oven.. I prefer freezing the spread separately.
Provided by Bergy
Categories Lunch/Snacks
Time 35m
Yield 24 Crostini
Number Of Ingredients 13
Steps:
- Cut 2" circles from the bread (or use the 1/4" baguette slices).
- Brush both sides of the bread with the olive oil.
- 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).
- Melt butter in a frypan.
- Add flour, mixing well and cook for 1 minute.
- Add milk and stir over moderate heat until it boils& thickens, remove from heat.
- Add 3 tbsp parmesan,Salt& pepper& mushrooms.
- Mix well.
- Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly
- 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
- Slice the olives and put a slice of olive on some of the crostinis.
- Put a rolled anchovy on some.
- Put a thin slice on red pepper on the remaining crostinis.
- Bake in a hot oven (400F degrees) for 10 minutes or until they are bubbly and brown on top.
- Serve and wait for the rave revues.
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mdmilon hasan
[email protected]I love the combination of flavors in these crostini. The salty anchovies, creamy cheese, and crispy bread are a perfect match.
Debra Estes
[email protected]These crostini are the perfect party food. They're easy to make and always a crowd-pleaser.
Cumilla bd
[email protected]Overall, I thought these crostini were pretty good. I would definitely make them again.
Kathy B
[email protected]I followed the recipe exactly, but my crostini didn't turn out as crispy as I would have liked.
Pieter Jansen
[email protected]These crostini were a bit too salty for my taste.
Carl Sutherland
[email protected]I'm not a fan of anchovies, but I still liked these crostini. The cheese and bread were delicious.
Bir Lawad
[email protected]These crostini are so good, I could eat them every day.
Ariyan khan Niloy
[email protected]I used a different type of cheese than the recipe called for, and it turned out great.
Piyal Imran
[email protected]The anchovy flavor is really strong in these crostini, so if you're not a fan of anchovies, you might not like them.
DAVIS NATO
[email protected]I love how easy these crostini are to make. They're perfect for a quick and easy appetizer or snack.
Azizul Hoquk
[email protected]These anchovy crostini were a hit at my last party! The combination of salty anchovies, creamy cheese, and crispy bread was irresistible.