Roasted Asparagus and Gouda Canapés

Vegetarian
Health score
4%
Roasted Asparagus and Gouda Canapés
38 min.
30
118kcal

Suggestions


Looking for a delightful appetizer that will impress your guests and tantalize their taste buds? Look no further than these Roasted Asparagus and Gouda Canapés! Perfectly vegetarian and bursting with flavor, these canapés are a fantastic addition to any gathering, whether it's a casual get-together or a more formal affair.

The combination of crisp-tender asparagus, creamy Gouda cheese, and the zesty kick of Dijon mustard creates a harmonious blend of textures and tastes. Each bite is a delightful experience, with the earthy notes of asparagus complemented by the rich, nutty flavor of Gouda. The addition of fresh dill and a hint of honey adds a unique twist that will leave your guests raving about your culinary skills.

Not only are these canapés delicious, but they are also quick and easy to prepare, taking just 38 minutes from start to finish. With 30 servings, they are perfect for entertaining a crowd. Serve them warm from the oven, and watch as they disappear in no time! Whether you're hosting a party or simply looking to elevate your snack game, these Roasted Asparagus and Gouda Canapés are sure to be a hit. Get ready to impress with this delightful side dish that combines simplicity and sophistication!

Ingredients

  • pound asparagus 
  • tablespoons dijon mustard 
  • tablespoons optional: dill fresh chopped
  • ounces gouda cheese 
  • tablespoon honey 
  • 30 slices pumpernickel bread 
  • 0.3 cup onion red finely chopped
  • tablespoon vegetable oil 

Equipment

  • frying pan
  • oven

Directions

  1. Heat oven to 425F.
  2. Place bread slices in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
  3. Bake 3 to 5 minutes or until crisp.
  4. Remove from pan.
  5. Spray same pan with cooking spray. Toss asparagus with oil; place in pan.
  6. Bake 6 to 8 minutes or until crisp-tender.
  7. Mix mustard and honey; spread over each bread slice.
  8. Cut asparagus into pieces to fit bread; place 2 or 3 pieces on each slice. Top with onion, cheese and dill weed.
  9. Place in pan.
  10. Bake about 5 minutes or until hot and cheese is melted.

Nutrition Facts

Calories118kcal
Protein17%
Fat27%
Carbs56%

Properties

Glycemic Index
8.04
Glycemic Load
7.81
Inflammation Score
-3
Nutrition Score
6.4239130071972%

Flavonoids

Isorhamnetin
0.94mg
Kaempferol
0.22mg
Quercetin
2.4mg

Nutrients percent of daily need

Calories:117.53kcal
5.88%
Fat:3.59g
5.52%
Saturated Fat:1.55g
9.69%
Carbohydrates:16.74g
5.58%
Net Carbohydrates:14.25g
5.18%
Sugar:1.27g
1.42%
Cholesterol:8.62mg
2.87%
Sodium:269.54mg
11.72%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.08g
10.16%
Manganese:0.45mg
22.56%
Selenium:9.81µg
14.01%
Phosphorus:108.15mg
10.82%
Fiber:2.49g
9.95%
Folate:39.62µg
9.91%
Vitamin B1:0.13mg
8.8%
Vitamin B2:0.15mg
8.58%
Calcium:79.66mg
7.97%
Vitamin K:7.58µg
7.22%
Iron:1.29mg
7.18%
Copper:0.13mg
6.25%
Zinc:0.86mg
5.76%
Vitamin B3:1.15mg
5.76%
Magnesium:22.47mg
5.62%
Vitamin A:160.02IU
3.2%
Potassium:111.01mg
3.17%
Vitamin B6:0.06mg
3.15%
Vitamin E:0.37mg
2.44%
Vitamin B5:0.2mg
2.03%
Vitamin B12:0.12µg
1.94%
Vitamin C:0.98mg
1.18%