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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'. 😉
I am making this recipe for my daughter’s bridal shower, and I am wondering what a long Italian baguette is? I am having trouble finding them. I can find regular baguettes everywhere, but nobody seems to have the Italian ones. Is there a difference? Thanks for your help.
Hi Mary, you can use the regular ones if that’s what you can fine.
Question: What is “4oz 1cup Gouda” — is that 4oz AND 1 cup?
Hi Bea! It’s 4oz of Gouda in weight, which will yield 1 cup when it’s shredded. Thank you for pointing that out, I can see how that is confusing.
These look yummy- I’m thinking to make a little platter of your sandwiches for Thanksgiving- which ones are your absolute favorite/most crowd pleaser? 🙂
Yum! That sounds lovely! I hope you love this recipe Mary!
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 canapés in the search and they popped up 🙂 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!
Thank you so much, I have added it to the appetizers category.
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!!! 😀 Ohhh, and also your cabbage and bell pepper salad (but I’ve made that one a few times before). Yum!
Awesome, this is music to my ears. Thank you for the good report Julia :).
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 😉 ! Thank you
You are welcome Ana, Looks like you are converting one friend at the time to meatless tea sandwiches :).
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. 🙂
I’m glad you like them Lana :).
I love Baguettes! Just had one with dinner to accompany pasta. Tomatoes and cheese on Baguettes sounds just wonderful!
I’m getting hungry just thinking about it :).
OMG! Cheese, garlic and Mayo – marriage made in heaven!
Basically; yes!! 🙂
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!
Thank you for sharing your version of the recipe Sveta, I will try your version next time :).
These look delicious – I bet some melty Gruyere would be good too! Ever tried it?
I think it would work well. Just add the gruyere to taste so it doesn’t over power the spread 🙂