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Roasted Asparagus and Gouda Canapés

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By Betty Crocker Kitchens
Updated May 18, 2005
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Spray same pan with cooking spray. Toss asparagus with oil; place in pan. Bake 6 to 8 minutes or until crisp-tender.
  • Step 
    3
    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.

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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