Roasted Asparagus Gouda Canapes
INGREDIENTS
  • Cooking Time: 20
  • Preparation Time: 5
  • 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 425ยบ.
  2. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  3. Bake 3 to 5 minutes or until crisp.
  4. Remove from pan.
  5. Spray same pan with cooking spray.
  6. Toss asparagus with oil; place in pan.
  7. Bake 6 to 8 minutes or until crisp-tender.
  8. Mix mustard and honey; spread over each bread slice.
  9. Cut asparagus into pieces to fit bread; place 2 or 3 pieces on each slice.
  10. Top with onion, cheese and dill weed.
  11. Place in pan.
  12. Bake about 5 minutes or until hot and cheese is melted.
RECIPE BACKSTORY
This recipe is from BettyCrocker.com and I always get so many complements on it. It's very easy but looks so elegant. I often just use honey mustard rather than combine the honey and dijon.