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These tea sandwiches (crostini) are really easy to throw together for a party. The spread keeps well in the fridge so you can make it a day or two ahead and assemble before your event (or to satisfy a craving in the middle of the night).
Laura, (the genius behind the strawberry jello cake recipe), shared these sandwiches with me; thank you so much for another great recipe!
Ingredients for Gouda and Tomato Canapes:
2 Long Italian Baguettes
1-2 garlic cloves (depending on the level of garlic lover you are)
1/2 cup Mayo (real mayo, or olive oil for a healthier version)
4 oz (1 cups) Gouda, finely grated
7 oz (2 cups) Mozzarella Cheese, finely grated
3 small Tomatoes
Parsley
How To Make Gouda and Tomato Tea Sandwiches:
Preheat Oven to 350˚F.
1. Slice bread on diagonal about 1/3 to 1/2″ thick and place them in a single layer on a baking sheet.
2. Grate cheeses on the fine holes. Place in a medium bowl.
3. Press garlic into the bowl and stir in about 1/2 cup Mayo, or enough to make the cheese spreadable. You don’t want it to be too “mayo-y”. Fold the spread together until well combined.
4. Bake bread at 350˚F for about 7-10 minutes or until edges are beginning to turn golden. Remove from oven and while bread is still warm, top each piece of bread with your spread. Top with a slice of tomato. Garnish with parsley
Don’t be afraid to eat the parsley. It really makes the sandwich taste even better. Adds a little somethin’ something’. 😉
Gouda and Tomato Tea Sandwiches
Ingredients
- 2 Long Italian Baguettes
- 1-2 garlic cloves, depending on the level of garlic lover you are
- 1/2 cup mayonnaise, real mayo, or olive oil for a healthier version
- 4 oz Gouda cheese, (1 cup finely grated)
- 7 oz Mozzarella Cheese, Low Moisture Part Skim, (2 cups finely shredded)
- 3 small tomatoes
- Parsley
Instructions
- Preheat Oven to 350˚F.
- Slice bread on diagonal about 1/3 to 1/2" thick and place them in a single layer on a baking sheet.
- Grate cheeses on the fine holes. Place in a medium bowl.
- Press garlic into the bowl and stir in about 1/2 cup Mayo, or enough to make the cheese spreadable (add 1 Tbsp at a time until you have the right consistency). You don't want it to be too "mayo-y". Fold the spread together until well combined.
- Bake bread at 350˚F for about 7-10 minutes or until edges are beginning to turn golden. Remove from oven and while bread is still warm, top each piece of bread with your spread. Top with a slice of tomato. Garnish with parsley
- Don't be afraid to eat the parsley. It really makes the sandwich taste even better. Adds a little somethin' something'. 😉
