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Venetian Canapés


Venetian Canapés

Venetian Canapés

Yield

Makes 24 appetizers

Ingredients

12 slices firm white bread
5 tablespoons butter or margarine, divided
2 tablespoons all-purpose flour
1/2 cup milk
3 ounces fresh mushrooms (about 9 medium), finely chopped
6 tablespoons grated Parmesan cheese, divided
2 teaspoons anchovy paste
1/4 teaspoon salt
1/8 teaspoon black pepper
Green and black olive slices, red and green bell pepper strips and rolled anchovy fillets, (optional)

Preparation

  1. Preheat oven to 350°F. Cut 2 rounds out of each bread slice with 2-inch round cutter. Melt 3 tablespoons butter in small saucepan. Brush both sides of bread rounds lightly with butter. Bake bread rounds on ungreased baking sheet 5 to 6 minutes per side or until golden. Remove to wire rack. Cool completely. Increase oven temperature to 425°F.
  2. Melt remaining 2 tablespoons butter in same saucepan. Stir in flour; cook and stir over medium heat until bubbly. Whisk in milk; cook and stir 1 minute or until sauce thickens and bubbles. (Sauce will be very thick.) Place mushrooms in large bowl; stir in sauce, 3 tablespoons cheese, anchovy paste, salt and black pepper until well blended.
  3. Spread 1 heaping teaspoonful mushroom mixture onto each toast round; place on ungreased baking sheets. Sprinkle remaining 3 tablespoons cheese over bread rounds. Bake 5 to 7 minutes or until tops are light brown. Garnish with olive slices, bell pepper strips and anchovy fillets. Serve warm.

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