Crostini With Anchovy Tapenade Food

TAPENADE CROSTINI

Steps:

• Add the red peppers, kalamata and pimento-stuffed olives, garlic, red pepper flakes and some salt and pepper to the bowl of a food processor. Pulse a few times, adding enough olive oil to loosen the mixture to a loose paste. Taste and adjust the seasoning, adding more garlic or red pepper flakes if desired.
• Spread the crostini with a bit of pesto and spoon on a big dollop of the tapenade. Garnish with fresh parsley and serve immediately.

ANCHOVY CROSTINI

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 FRESH MOZZARELLA AND ANCHOVY SAUCE

Steps:

• Preheat broiler.
• Combine butter, anchvies and milk in a small saucepan over low heat and cook, stirring for often for about 3 minutes or until anchovies dissolve, mashing with the back of a spoon. DO NOT BOIL.
• Place bread slices on a cookie sheet.
• Brush bread slices with oil and top with mozzarella slices.
• Broil until cheese melts and bread is crisp (3 minutes). BE CAREFUL IT COOKS FAST.
• Transfer to a platter and drizzle sauce over crostini.

CROSTINI WITH SUN-DRIED TOMATO AND ANCHOVY

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.

ANCHOVY TAPENADE

Steps:

• Place olives in a food processor. Pulse until coarsely chopped. Stir remaining ingredients into olives. Set aside.

CROSTINI WITH SUN-DRIED-TOMATO TAPENADE

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.