Your taste buds will like this appetizer of smoked salmon canapés. This recipe is a hit with all of my family and friends.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound thin asparagus spears, trimmed
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 6 ounces sliced prosciutto
- 4 ounces Brie cheese, cut into 1/4-inch slices
- 3 tablespoons crushed walnuts
Instructions
- Place asparagus spears in a resealable plastic bag.
- Whisk olive oil, vinegar, and mustard in a bowl. Pour over asparagus in the bag and distribute evenly. Marinate for 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Divide asparagus into bundles of 3 stalks each. Cut prosciutto slices in half lengthwise and lay on a cutting board. Wrap a piece of prosciutto around each bundle to create 7 or 8 bundles. Place bundles in a 9×13-inch baking dish.
- Bake in the preheated oven until asparagus is tender, 14 to 16 minutes.
- Remove dish from oven and set oven to broil. Place 1 slice of Brie cheese on top of each bundle and sprinkle with crushed walnuts. Return to the oven and broil until cheese begins to melt, about 1 minute.
- If asparagus stalks are thicker, use only 2 per bundle.
Nutrition Facts
| Calories | 343 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 11 g |
| Sodium | 1035 mg |
| Sugars | 2 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I made a couple of mistakes. Namely, bought packaged prosciutto. Sliced way too thin, and too narrow. Brie cheese sliced a bit thick. Have to say though, was absolutely delicious. Used a sprinkle of Himalayan salt. Taste was out of this world. Will do this again, and perfect! Can’t post pic, was a little untidy, but highly recommend. Thank you