Venetian Canapes - cooking recipe

Ingredients

12 slices firm white bread
5 tablespoons butter or 5 tablespoons margarine, divided
2 tablespoons all-purpose flour
1/2 cup milk
3 ounces fresh mushrooms, finely chopped (about 9 medium)
6 tablespoons grated parmesan cheese, divided
1/4 teaspoon salt
1/8 teaspoon black pepper
For garnish
green olives, sliced
black olives, sliced
red bell pepper, cut in strips
green bell pepper, cut in strips

Preparation

Preheat oven to 350\u00b0F.
Cut circles out of bread slices w/2inch round cutter.
Melt 3 tbsp butter in small saucepan.
Brush both sides of bread circles lightly w/butter.
Bake bread circles on ungreased baking sheet 5 to 6 minutes per side until golden.
Remove to wire rack.
Cool completely.
Increase oven temp to 425\u00b0F.
Melt remaining 2 tbsp butter in small 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). Take off heat, and add mushrooms to sauce, 3 tbsp cheese, salt and black pepper, and stir until well blended.
Spread heaping tbs mushrooms mixture on top of each toast round; place on ungreased baking sheet.
Sprinkle remaining 3 tbsp cheese over canapes, dividing evenly.
Garnish w/black and green olive slices, and bell peppers.
Bake 5-7 minutes until tops are light brown.
Serve warm.