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Roasted Asparagus and Gouda Canapés

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

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( 7 Ratings)

7 Ratings

5 Stars 43%

4 Stars 29%

3 Stars 14%

2 Stars

1 Stars 14%

Member Reviews ( 1 )

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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

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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.

EXPERT 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.

Got questions? Our experts have the answers. Ask Betty now.

View Full 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.

REVIEWS & COMMENTS

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Posted 2/20/2008 6:40:02 PM REPORT ABUSE teamac said:

Rating:

I made these for a gathering and they were a hit! I did omit the onion and dill when making these but they were still very good. I will make these again; for sure.

This reply was: Helpful Inspiring