Smoked Red Pepper Soup With Anchovy Crostini Recipes

ANCHOVY CROSTINI

Steps:

• Cut 2" circles from the bread (or use the 1/4" baguette slices).
• Brush both sides of the bread with the olive oil.
• Place on a cookie sheet and bake in moderate oven for 10 min or until golden brown (You can make up a whole lot of these toasts for future use as they store well in a closed tin).
• Melt butter in a frypan.
• Add flour, mixing well and cook for 1 minute.
• Add milk and stir over moderate heat until it boils& thickens, remove from heat.
• Add 3 tbsp parmesan,Salt& pepper& mushrooms.
• Mix well.
• Add anchovy paste and stir through. The mixture looks a bit loose but it will bake perfectly
• Spread 2 teasp on each toast and generously sprinkle with the extra parmesan. I do this just before I am ready to bake them. however it can be done and then freeze them for future use
• Slice the olives and put a slice of olive on some of the crostinis.
• Put a rolled anchovy on some.
• Put a thin slice on red pepper on the remaining crostinis.
• Bake in a hot oven (400F degrees) for 10 minutes or until they are bubbly and brown on top.
• Serve and wait for the rave revues.

ROASTED RED PEPPERS SOUP

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).