Ingredients:
12 slices firm white bread
5 tablespoons butter or 5 tablespoons 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
green olives, sliced
black olives, sliced
red bell peppers, cut in strips
green bell peppers, cut in strips
Directions:
Preheat oven to 350 F.
Cut circles out of bread slices w/2inch round cutter.
Melt 3 tbsp butter in small saucepan.
Brush both sides of bread circles lightly w/butter.
Bake bread circles on ungreased baking sheet 5 to 6 minutes per side until golden.
Remove to wire rack.
Cool completely.
Increase oven temp to 425 F.
Melt remaining 2 tbsp butter in 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). Take off heat, and add mushrooms to sauce, 3 tbsp cheese, salt and black pepper, and stir until well blended.
Spread heaping tbs mushrooms mixture on top of each toast round; place on ungreased baking sheet.
Sprinkle remaining 3 tbsp cheese over canapes, dividing evenly.
Garnish w/black and green olive slices, and bell peppers.
Bake 5-7 minutes until tops are light brown.
Serve warm.
Servings: Serve
Time preparation: 30 min.
Time total: 50 min.