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.

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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

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.

Two photos one of a baguette being sliced and one of them being placed into a baking pan

2. Grate cheeses on the fine holes. Place in a medium bowl.

Two photos of two different kinds of cheese being grated on a cutting board

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.

Two photos of a mixture for gouda and tomato tea sandwich being mixed in a bowl

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

Three photos, one of baguettes, one of baguette with spread on it and one of cut tomatoes

A close up of gouda and tomato tea sandwiches

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

4.50 from 6 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients 

Servings: 50 -70 sandwiches
  • 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 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'. 😉
Course: Appetizer
Cuisine: American
Keyword: Gouda and Tomato Tea Sandwiches
Skill Level: Easy
Cost to Make: $
Natasha's Kitchen Cookbook

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Mary
    May 28, 2024

    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.

    Reply

    • Natasha's Kitchen
      May 29, 2024

      Hi Mary, you can use the regular ones if that’s what you can fine.

      Reply

  • Bea
    January 17, 2023

    Question: What is “4oz 1cup Gouda” — is that 4oz AND 1 cup?

    Reply

    • NatashasKitchen.com
      January 17, 2023

      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.

      Reply

  • Mary
    November 22, 2020

    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? 🙂

    Reply

    • Natashas Kitchen
      November 23, 2020

      Yum! That sounds lovely! I hope you love this recipe Mary!

      Reply

  • 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 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!

    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!!! 😀 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 😉 ! 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. 🙂

    Reply

    • Natasha
      natashaskitchen
      April 10, 2013

      I’m glad you like them Lana :).

      Reply

  • Julia | JuliasAlbum.com
    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

  • Iryna
    April 3, 2013

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

    Reply

    • Natasha
      natashaskitchen
      April 3, 2013

      Basically; yes!! 🙂

      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

  • Kelly
    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 🙂

      Reply

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