ANCHOVY CROSTINI
This recipe was in the Australian Womens Weekly Italian cookbook. This crostini recipe is really good. My friends love them. I usually keep some toast rounds on hand so I can make them up in a hurry. Serve them at a cocktail party or as an appetizer before dinner. I make up a batch of the anchovie mix split it into four place each in small plastic bag & freeze for future use - , I have also frozen the toasts with the anchovie spread on them then just decorate before popping into the oven.. I prefer freezing the spread separately.
Provided by Bergy
Categories Lunch/Snacks
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.
CROSTINI WITH ANCHOVY TAPENADE
Provided by Valerie Bertinelli
Categories appetizer
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Brush the bread lightly with oil on one side and arrange on a baking sheet. Bake until lightly dried out, about 10 minutes.
- Meanwhile, combine the olives, basil, parsley, oil, lemon juice, anchovy fillets, garlic and bell pepper in a food processor and pulse until very finely chopped.
- Transfer to a small serving bowl and serve with the crostini.
ANCHOVY CROSTINI WITH ONION-AND-RAISIN RELISH
Bring a taste of Venice to your next cocktail hour by pairing sweet-and-sour anchovy crostini with our Prosecco Cocktails with Red Vermouth and Blackberries.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 11
Steps:
- Cook onions with bay leaf in oil over medium heat until soft, about 10 minutes. Remove pan from heat, and add wine and vinegar. Return to heat, and bring to a simmer, cooking until liquid has almost evaporated, about 7 minutes. Stir in raisins and pine nuts, and season with salt and pepper. Let stand until cool; discard bay leaf.
- Place a small amount of radicchio on each slice of bread. Top with a spoonful of onion mixture. Remove anchovies from oil, and place 2 on each slice.
CHEESE CROSTINI WITH ANCHOVY HERB BUTTER
Provided by Giada De Laurentiis
Categories appetizer
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.
EGGPLANT RELISH
This relish is based on Italian caponata, which is usually served cold or at room temperature as an appetizer or an accompaniment to meat, poultry, and fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h30m
Yield Makes 4 cups
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 6 to 8 minutes.
- Add eggplant and tomatoes. Cover; cook, stirring occasionally, until eggplant is very soft, 10 to 15 minutes.
- Add vinegar, pine nuts, olives, raisins, sugar, and capers; cook (uncovered) over medium-low heat until vegetables begin to break down, 10 to 12 minutes.
- Transfer to a shallow bowl or a rimmed baking sheet; let cool completely. Stir in parsley, and season with salt and pepper. Relish can be refrigerated, covered, up to 5 days.
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