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
Preparation
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.
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.
