Roasted Asparagus and Gouda Canapes

30 slices Pumpernickel cocktail bread
1 lb Asparagus
1 tbsp Olive or vegetable oil
3 tbsp Dijon mustard
1 tbsp Honey
1/4 C Finely chopped red onion

30 thin slices Gouda cheese (about 8 ounces)
2 tbsp Chopped fresh dill weed

Heat oven to 425. Place bread slices in an ungreased jelly roll pan 15 ½ x 10 ½ x 1″. Bake 3 to 5 minutes or until crisp. Remove from pan. Spray same pan with cooking spray. Toss asparagus with oil; place in pan. Bake 6 to 8 minutes or until crisp-tender.
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.

Yield: 30 appetizers

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