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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Oscar Simmons
[email protected]These were a disaster! The cheese melted all over the pan and the anchovies burned.
ssegaluma emmanuel
[email protected]Not a fan. The anchovies were too salty for my taste.
Mercy Wasiolo
[email protected]These were just okay. I think I would have liked them better with a different type of cheese.
Giselle Emerson
[email protected]I tried this recipe with gluten-free bread and it worked out great! I'm so glad I can enjoy these crostini again.
Predz0rx
[email protected]These were delicious! I made them with a baguette and they were perfect.
Aavash Budhaprithi
[email protected]So easy to make and so impressive looking. I'll definitely be making these again.
Padam Qumal
[email protected]These were a hit at my party! Everyone loved them.
REdmi10c Redmi10c
[email protected]I'm not a huge fan of anchovies, but I really enjoyed these crostini. The combination of flavors was just right.
Shiv Singh
[email protected]Easy to make and so delicious! I used a variety of cheeses and they all worked well. Parmesan, mozzarella, and fontina were my favorites.
Lapies Labuschagne
[email protected]Loved the simplicity of this recipe. The flavors of the anchovies, cheese, and tomatoes really shine through.
Briana Rebolledo
[email protected]These crostini were a delightful surprise! The anchovies added a salty, briny flavor that was perfectly balanced by the creamy cheese and the tangy tomatoes.