See Also: Venetian Canapés(recipes)
Crab Canapés(recipes)
Chicken étouffé with Pasta(recipes)
Chicken étouffée(recipes)
Shrimp étouffée(recipes)
venetian(medicine)
Venetian(dictionary)
Venetian glass(encyclopedia)
Venetian school(encyclopedia)
Venetian blind(dictionary)

Venetian Canapés (recipes)


Venetian Canapés

Yield: Makes 24 appetizers



Ingredients:



12slices firm white bread

5tablespoons butter or margarine, divided

2tablespoons all-purpose flour

1/2cup milk

3ounces fresh mushrooms (about 9 medium), finely chopped

6tablespoons grated Parmesan cheese, divided

2teaspoons anchovy paste

1/4teaspoon salt

1/8teaspoon black pepper

Green and black olive slices, red and green bell pepper strips and rolled anchovy fillets, (optional)









Preparation:





1.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.2.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.3.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.