Anchovy Crostini - cooking recipe

Ingredients

12 slices white bread (or 24 slices of a baguette)
1 ounce virgin olive oil
1 1/2 ounces butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons grated parmesan cheese
3 ounces mushrooms, finely diced
2 teaspoons anchovy paste
2 tablespoons grated parmesan cheese
1 (50 g) can rolled anchovy fillets
6 stuffed olives
1/4 red pepper
salt and pepper

Preparation

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.