asparagus and feta canapes

15 Servings
20 slices Thin white bread
4 ounces Blue cheese
8 ounces Cream cheese
20  Spears canned asparagus drained
½ cup Melted butter

Trim crusts from bread and flatten with a rolling pin. Blend cheeses and egg to a workable consistency and spread evenly on each slice of bread.

Place an asparagus spear on each slice and roll up. Dip in melted butter to coat thoroughly. Place on cookie sheet and freeze.

When firmly frozen, slice into bite size pieces. (If freezing for a future date, place bite size pieces in a freezer bag - do not defrost to cook) Place on cookie sheet and bake at 400 F for 20 min.

Recipe By : The Junior League of Portland, Maine From Gemini's MASSIVE MealMaster collection at

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