Anchovy Crostini Dip

Ingredients:

• 12 slices white bread
• 1 ounce olive oil
• 2 ounces butter
• 3 tablespoons flour
• 1 cup milk
• 5 tablespoons grated parmesan cheese
• 5 ounces mushrooms, finely diced
• 3 teaspoons anchovy paste
• 1 can rolled anchovy fillets
• 9 stuffed olives
• 1/3 red pepper
• salt and pepper for seasoning

Anchovy Crostini Dip

Method to Prepare:

• First cut 2" circles from the bread. Equally, apply olive oil on both sides of the bread. Now place the bread on a cookie sheet and bake it in the oven for 10 minutes or until it is golden brown. 
• Take butter in a fry pan and melt it. Add flour in the butter and mix well for 1 minute.
• Next, add milk and blend over moderate heat until it starts boiling. After it gets thickened, remove the pan from flame. Add 3 tbsp parmesan cheese, salt, pepper and mushrooms in the mixture and blend well.
• Mix anchovy paste and stir well. The mixture might look a bit loose but it will bake perfectly.
• Spread 2 teaspoon of this mixture on each toast and generously add with the extra parmesan cheese. Take the sliced olive , place them on the bread and place the rolled anchovy on it and red pepper.
• Bake the bread in oven (420F degrees) for 12 minutes or until they are brown on top. Serve the bread hot with pasta or macaroni.