This post may contain affiliate links. Read my disclosure policy. 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.
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. 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’. 😉
