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
Description
These Little Sandwiches Are So “Goud-a,†You’ll Want To Make A Whole Meal Of Them!
Betty Crocker
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter