Roasted Asparagus Gouda Canapes
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
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.