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Mini mushroom parmesan toasts

Prep 5 & 20 min – Cook 10 & 5 min / Serves 4-10 / Photographer - Janet Zenari / LoadingBookmark / Featured / Print /
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This little treat is great for a starter and well received at gatherings. It is a bit fiddly so you will need to be patient, but we think the effort is well worth it from the taste and the presentation.

Ingredients

  • 30g / 1oz butter – for toasts – melt in a small pot on low heat
  • 8 slices white bread – crusts removed, sliced in quarters
  • 150g / 5.4oz button mushrooms – washed, finely diced
  • 5 tablespoons parmesan cheese – grated finely
  • 50g / 1.8oz butter – for topping – melt in a small pot on low heat
  • 2 tablespoons white flour
  • 1 cup milk
  • 8 black olives – deseeded, halved
  • 1/4 capsicum – washed, cut into 16 small squares

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Directions

  1. Preheat a fan forced oven to 180C / 356F.
  2. Melt butter for toasts and prepare the bread.
  3. Brush the melted butter on each side of the quartered slices and place on a baking tray.
  4. Place baking tray in preheated oven for 10 minutes or until golden brown. Remove and allow to cool on baking tray.
  5. Prepare mushrooms and grate parmesan cheese.  Add to a medium bowl.
  6. Melt butter for topping.  When melted add flour and stir for 1 minute.
  7. Increase heat to medium and add milk.  Stir till mixture boils, approximately 6 minutes.  Remove from heat.
  8. Add milk mixture to bowl with mushroom and parmesan, mix well.
  9. Preheat a fan forced oven to 200C / 392F.
  10. Prepare olives and capsicum.  
  11. Spoon 1 heap teaspoon of mushroom mixture on each toast.  Complete by topping half of the toasts with olives and other half with capsicum. 
  12. Place back into oven for 5 minutes.   Remove and place on a serving dish.  Serve hot.

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