Anchovy Crostini

Anchovy Crostini

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Yield: 24Crostini

    • About This Recipe

    “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 thenjust decorate before popping into the oven.. I prefer freezing the spread separately.”

    Ingredients

  • 12sliceswhite bread( or 24 slices of a baguette)
  • 1ouncevirgin olive oil
  • 1 1/2 ouncesbutter
  • 2tablespoonsall-purpose flour
  • 1cupmilk
  • 3tablespoonsgrated parmesan cheese
  • 3ouncesmushrooms, finely diced
  • 2teaspoonsanchovy paste
  • 2tablespoonsgrated parmesan cheese
  • 1 (50g) cans rolled anchovy fillets
  • 6stuffed olives
  • 1/4 red pepper
  • salt and pepper

    • Directions

  • 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.

    • Reviews

  • “Wow Bergy, could these be any better? They are really awesome but I love anchovies! Has anything and everything it is has to have. Had it both, with white bread and baguettes – delish!I love the anchovy paste which is nice and creamy – they also look so pretty! Thanks Bergy, this is definitely a keeper, Diane :)”

  • “very good…”

  • “WONDERFUL! If you love anchovies this is a must try. I used a baguette and rolled anchovies with a caper in the middle on some and pimento stuffed olives on the others. I liked the olive ones better because the anchovy ones were very salty. The base sauce is really yummy!”

  • “10 stars from my BF and I loved it too! Definitely for the anchovy lover. Easy to make too. I noticed my mushroom “sauce” was on the thick side and I probably should have spread it a little wider on the crostini but it still tasted wonderful. I didn’t have the rolled anchovies with capers so I just rolled some of the regular ones up. These will go well with Martinis or in our case, we enjoyed them for dinner. A must try!!!”

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