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.
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.