Roasted Asparagus and Gouda Canapés

  • Prep Time 20 min
  • Total Time 38 min
  • Servings 30

Ingredients

Ingredients

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

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
55
(
Calories from Fat
25 ),
% Daily Value
Total Fat
3 g
3 %
(Saturated Fat
1 g,
1 %
),
Cholesterol
5 mg
5 %;
Sodium
160 mg
160 %;
Total Carbohydrate
5 g
5 %
(Dietary Fiber
1 g
1 %
),
Protein
3 g
3 %
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
6%;
Iron
2%;
Exchanges:
1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.