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.
Time 30m Yield 24 crostini Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees F. Melt the butter in a heavy small skillet over medium heat. Add the anchovies and stir until they dissolve, about 3 minutes. Stir in the herbs, garlic, lemon zest, and crushed red pepper. Arrange the bread slices on a large baking sheet. Brush with the anchovy mixture. Sprinkle with the cheese. Bake until the cheese melts and the bread is golden, about 10 minutes. Cut the bread slices in halves and serve.
Time 10m Yield 6 Number Of Ingredients 8 Steps:
Combine garlic, olives, anchovies, capers, thyme, rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender while you are blending the ingredients together. Blend until a paste is formed.
Yield Makes about 36 Number Of Ingredients 7 Steps:
Using on/off turns, finely chop olives and tomatoes in processor. Add 2/3 cup oil, capers, and oregano; blend to coarse puree. Transfer to bowl. (Tapenade can be made 3 days ahead. Cover; refrigerate. Bring to room temperature before using.) Preheat oven to 350°F. Place bread slices on baking sheet. Brush lightly with additional oil. Bake until golden, about 10 minutes. Spread tomato tapenade on toasts and serve.
Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
Toast the bread, then lightly rub each slice with the garlic clove. Just two quick swipes will make it garlicky enough. Spread each toast with about 1 teaspoon sun-dried tomato, and top with half an anchovy fillet. Drizzle each toast with a little olive oil, and sprinkle with red pepper and rosemary. Add a tiny bit of flaky salt and serve.
Yield Makes 18 Number Of Ingredients 6 Steps:
Preheat broiler. Combine butter, anchovies, and milk in small saucepan over low heat. Cook until anchovies dissolve, mashing with back of spoon and stirring often, about 3 minutes (do not boil). Place bread slices on rimmed baking sheet. Brush with oil; top with mozzarella slices. Broil until cheese melts and bread crisps, watching closely to prevent burning, about 3 minutes. Transfer crostini to platter. Drizzle sauce over crostini; serve.
Time 10m Yield 16-20 appetizers Number Of Ingredients 10 Steps:
Cook spinach according to package directions. Drain and squeeze out excess moisture. Place olives, garlic, anchovies, and capers in food processor. Process until finely chopped. Add spinach, lemon juice and olive oil and process until mixture is smooth. Remove from processor and stir in basil and peppers. Serve tapenade with toasted bread. MAKE AHEAD: Tapenade can be prepared, cover and refrigerated up to one day ahead, Bring to room temperature before serving. TIPS: Good quality pitted olives are available in many supermarkets and specialty food shops. If unavailable, select good flavored olives and pit. To pit, tap firmly with a small saucepan or meat pounder to open the flesh, and then remove the pit.
Time 5m Number Of Ingredients 7 Steps:
Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.
