Roasted Asparagus and Gouda Canapés

 

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.