Venetian Canapés

Ingredients:

12 slices firm white bread

5 tablespoons butter or margarine, divided

2 tablespoons all-purpose flour

½ cup milk

3 ounces fresh mushrooms, finely chopped

6 tablespoons grated Parmesan cheese, divided

2 teaspoons anchovy paste

¼ teaspoon salt

1/8 teaspoon black pepper

Green and ripe olives slices, red and green bell pepper strips and rolled anchovy fillets, for garnish.

Method:

Preheat over to 350F. Cut two 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 round son ungreased baking sheet 5 to 6 minutes per side or until golden. Remove to wire rack. Cool completely and increase oven temperature to 425F.

Melt remaining 2 tablespoons butter in same small 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.

Spread 1 heaping teaspoon mushroom mixture onto each toast round, place on ungreased baking sheet. Sprinkle remaining 3 tablespoons cheese over bread rounds, dividing evenly. Bake 5 to 7 minutes or until tops are light brown.