Makes 24 appetizers
|12||slices firm white bread|
|5||tablespoons butter or margarine, divided|
|2||tablespoons all-purpose flour|
|3||ounces fresh mushrooms (about 9 medium), finely chopped|
|6||tablespoons grated Parmesan cheese, divided|
|2||teaspoons anchovy paste|
|1/8||teaspoon black pepper|
|Green and black olive slices, red and green bell pepper strips and rolled anchovy fillets, (optional)|
- 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.
- 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.
- 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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