These little sandwiches are so “Goud-a,” you’ll want to make a whole meal of them!
Roasted Asparagus and Gouda Canapés
- Prep Time 20 min
- Total 38 min
- Servings 30
- Ingredients 8
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
Instructions
-
Step1Heat oven to 425°F. 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.
-
Step2Spray same pan with cooking spray. Toss asparagus with oil; place in pan. Bake 6 to 8 minutes or until crisp-tender.
-
Step3Mix 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.
Nutrition
55
Calories
3 g
Total Fat
3 g
Protein
5 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 55
- Calories from Fat
- 25
- 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;Tips from the Betty Crocker Kitchens
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