Venetian Canapes
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 ⓘ
- For garnish ⓘ
- green olives, sliced ⓘ
- black olives, sliced ⓘ
- red bell pepper, cut in strips ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
697
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).