Roasted Asparagus and Gouda Canapés

  • Prep 20 min
  • Total 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

Steps

Hide Images
  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

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

© 2017 ®/TM General Mills All Rights Reserved