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Roasted Asparagus Gouda Canapes


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Member since 2006

Serves | Prep Time 5 | Cook Time 20

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


Heat oven to 425º.


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.


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.


Pairs Well With


Notes

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.

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