Roasted Asparagus and Gouda Canapés Recipe
These little sandwiches are so “Goud-a,” you’ll want to make a whole meal of them!
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
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
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