| 30 | slices pumpernickel cocktail bread |
| 1 | pound asparagus |
| 1 | tablespoon olive or vegetable oil |
| 3 | tablespoons Dijon mustard |
| 1 | tablespoon honey |
| 1/4 | cup finely chopped red onion |
| 30 | slices Gouda cheese (8 ounces) |
| 2 | tablespoons chopped fresh dill weed |
| 1. | Heat oven to 425ºF. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 3 to 5 minutes or until crisp. Remove from pan. |
| 2. | Spray same pan with cooking spray. Toss asparagus with oil; place in pan. Bake 6 to 8 minutes or until crisp-tender. |
| 3. | Mix mustard and honey; spread over each bread slice. Cut asparagus into pieces to fit bread; place 2 or 3 pieces on each slice. Top with onion, cheese and dill weed. Place in pan. Bake about 5 minutes or until hot and cheese is melted. |
|
| Prepare the canapés as directed, up to the point of baking in step 3. Cover and refrigerate for up to 2 hours. Bake as directed. |
|
| Use 1/4 cup purchased honey mustard instead of mixing Dijon mustard and honey. Look for it in the condiment section of the supermarket. |
Nutrition Information:
55 ( 25 ); 3 g ( 1 g); 5 mg; 160 mg; 5 g ( 1 g); 3 g 2 %; 0%; 6 %; 2 % 1 ; 1/2