Roasted Asparagus and Gouda Canapés

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

Minutes

Total Time

38

Minutes

Makes

30

appetizers

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.
Makes 30 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
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.
Time Saver
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:

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