Mushroom Olive Crostini

by Tarla Dalal

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In almost all of Italy, crostini means any toast or buttered bread presented at the beginning of the meal as an appetiser. But in Florence, crostini is bread spread with this mushroom olive mixture. Serve these tiny rounds of toasted bread with a tangy mustard flavoured mushroom and olive topping. You can even add peppers, baby corn or any other vegetables you like along with the mushrooms. But make it fresh and eat it quickly.

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Preparation Time: 10 mins.
Cooking Time: 15 mins.
Makes 12 pieces.
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Ingredients

6 large bread slices
butter for cooking

For the topping
1 cup finely chopped mushrooms (khumbh)
2 tbsp onions, finely chopped
1/2 green chilli, finely chopped
2 tsp plain flour (maida)
1/2 cup milk
1 tbsp grated cheese
1/4 tsp french style mustard
4 to 6 ml black olives , deseeded and chopped
1 tbsp butter
salt and black pepper (kalimirch) powder to taste

Method

For the toppping

Heat the butter in a pan, add the onion and green chilli and sauté till the onion is translucent.
Add the mushrooms and plain flour and sauté for a further 2 minutes.
Gradually add the milk, while stirring continuously so that no lumps form. Bring to a boil.
Add the cheese, mustard, black olives, salt and pepper and mix well.
Allow it to cool and keep aside.

How to proceed

Cut the bread into 50 mm. (2") diameter circles, using a cookie cutter. You will get about 12 circles.
Lightly butter each bread circle on one side.
Arrange the buttered bread circles on a baking tray and bake in a pre-heated oven at 180°C (360°F) for 2 to 3 minutes.
Spread the topping mixture generously on top of each bread circle. Bake in a pre-heated oven at 180°C (360°F) for 2 to 3 minutes.
Serve hot.

RECIPE SOURCE : The Complete Italian Cook Book