Venetian Canapes

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Venetian Canapes

 

 

Makes: 4-6 servings or 24 canapes

 

12 slices firm white bread

5 tablespoons butter or margarine , divided

2 tablespoons all-purpose flour

1/2 cup milk

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

6 tablespoons grated parmesan cheese, divided

1/4 teaspoon salt

1/8 teaspoon black pepper

---For garnish---

green olives, sliced

black olives, sliced

red bell peppers, cut in strips

green bell peppers, cut in strips

 

1. Preheat oven to 350 degrees F.

2. Cut circles out of bread slices w/2inch round cutter.

3. Melt 3 tbsp butter in small saucepan.

4. Brush both sides of bread circles lightly w/butter.

5. Bake bread circles on ungreased baking sheet 5 to 6 minutes per side until

golden.

6. Remove to wire rack.

7. Cool completely.

8. Increase oven temp.

9. to 425 degrees F.

10. Melt remaining 2 tbsp butter in small saucepan.

11. Stir in flour; cook and stir over medium heat until bubbly.

12. Whisk in milk; cook and stir 1 minute or until sauce thickens and bubbles.

13. (Sauce will be very thick.) Take off heat, and add mushrooms to sauce, 3

tbsp cheese, salt and black pepper, and stir until well blended.

14. Spread heaping tbspful mushrooms mixture on top of each toast round; place

on ungreased baking sheet.

15. Sprinkle reamining 3 tbsp cheese over canapes, dividing evenly.

16. Garnish w/black and green olive slices, and bell peppers.

17. Bake 5-7minutes until tops are light brown.

18. Serve warm.

 

 

 

 

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