Gouda and Tomato Tea Sandwiches

These Gouda and Tomato Tea Sandwiches (crostini) are really easy to throw together. The spread keeps well in the fridge so you can make it ahead of time.

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

These Gouda and Tomato Tea Sandwiches (crostini) are really easy to throw together. The spread keeps well in the fridge so you can make it ahead of time.

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’. πŸ˜‰

Gouda and Tomato Tea Sandwiches

5.0 from 3 reviews
Prep time:
Cook time:
Total time:
Author:
Serving: 50-70 sandwiches

Ingredients

  • 2 Long Italian Baguettes
  • 1-2 garlic cloves (depending on the level of garlic lover you are)
  • ½ 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

Instructions

  1. Preheat Oven to 350˚F.
  2. Slice bread on diagonal about ⅓ to ½" thick and place them in a single layer on a baking sheet.
  3. Grate cheeses on the fine holes. Place in a medium bowl.
  4. Press garlic into the bowl and stir in about ½ 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.
  5. 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
  6. Don't be afraid to eat the parsley. It really makes the sandwich taste even better. Adds a little somethin' something'. πŸ˜‰

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  • Irina
    December 1, 2013

    I just wanted to mention that I saw this recipe a little while back. Today I was trying to find it on your site and I couldn’t. It wasn’t under the appetizers or anywhere else for that matter. Eventually I typed canapΓ©s in the search and they popped up πŸ™‚ I don’t know if it’s just me and my iPad. Will try making these tomorrow and I’m sure they will be a hit! Thank you for the recipe! Reply

    • Natasha
      natashaskitchen
      December 2, 2013

      Thank you so much, I have added it to the appetizers category. Reply

  • Julia
    June 17, 2013

    Hi Natasha! I made a bunch of your stuff for Father’s Day yesterday – these tomato & Gouda canapes, along with the laughing-cow canapes with the grated egg on top, (I was going to make the cucumber ones too, but my cucumber went bad last minute, grrr!), AND your cheesecake recipe! Everything turned out perfect – thank you!!! πŸ˜€ Ohhh, and also your cabbage and bell pepper salad (but I’ve made that one a few times before). Yum! Reply

    • Natasha
      natashaskitchen
      June 17, 2013

      Awesome, this is music to my ears. Thank you for the good report Julia :). Reply

  • Ana
    April 15, 2013

    My friend came over for tea and he asked “Are you going to put meat on those sandwiches?” After having one, he could not withhold from reaching for more. Apparently he realized that sandwiches can be just as delicious without the usual Slavic meat/kolbasa. I won him over once again with one of your wonderful recipes πŸ˜‰ ! Thank you Reply

    • Natasha
      natashaskitchen
      April 15, 2013

      You are welcome Ana, Looks like you are converting one friend at the time to meatless tea sandwiches :). Reply

  • lana
    April 10, 2013

    Thank you so much Natasha for all these beautiful recipes. makes cooking so much easier. I made these sandwiches and the avacado ones. Everybody loved them!! It’s so good to have a variety of different tea sandwiches. πŸ™‚ Reply

    • Natasha
      natashaskitchen
      April 10, 2013

      I’m glad you like them Lana :). Reply

  • April 5, 2013

    I love Baguettes! Just had one with dinner to accompany pasta. Tomatoes and cheese on Baguettes sounds just wonderful! Reply

    • Natasha
      natashaskitchen
      April 5, 2013

      I’m getting hungry just thinking about it :). Reply

  • April 3, 2013

    OMG! Cheese, garlic and Mayo – marriage made in heaven! Reply

    • Natasha
      natashaskitchen
      April 3, 2013

      Basically; yes!! πŸ™‚ Reply

  • Sveta
    April 3, 2013

    I make very similar sandwiches. I do not toast the bread, I use only mozarella and I add finely chopped polish kielbasa or bologna to the cheese mix. One of my family favorites! I bet it is so yummy with Gouda! I will try next time! Reply

    • Natasha
      natashaskitchen
      April 3, 2013

      Thank you for sharing your version of the recipe Sveta, I will try your version next time :). Reply

  • April 3, 2013

    These look delicious – I bet some melty Gruyere would be good too! Ever tried it? Reply

    • Natasha
      natashaskitchen
      April 3, 2013

      I think it would work well. Just add the gruyere to taste so it doesn’t over power the spread πŸ™‚ Reply

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