Roasted Asparagus and Gouda Canapés

These little sandwiches are so “Goud-a,” you’ll want to make a whole meal of them!

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

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
  • 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.

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 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.