Italian Tomato Sandwiches

Soft Italian bread with a garlic Parmesan cream cheese spread. These mini Italian tomato sandwiches with fresh parsley make a great appetizer or lunch.

Italian Tomato Sandwiches

I don’t know about you, but mini versions of food are one of my favorite things. Some call them “finger foods”. I don’t know why, but there’s just something about the term “finger foods” that creeps me out. I guess I’m just weird like that. I prefer to call these “bite-size”, “mini” or simply…appetizers.

Unfortunately when I’m eating appetizers, they never even hit a plate which means I just keep eating…and eating…which is exactly what happened with these Italian Tomato Sandwiches.

A short time ago we shared with you our new favorite cheese ball that is a creamy mixture of the savory Italian flavors of Parmesan, garlic and Italian seasonings.

These mini sandwiches use that cheesy mixture as a spread on crusty Italian bread. Dice some tomatoes and snip some fresh curly parsley on top and you have yourself a simple snack, party appetizer or delicious lunch.

Not only are the sandwiches bursting with flavor, but they’re also cute and colorful. It’s hard to get my kids to eat fresh tomatoes, but with these little sandwiches, there was no problem at all.

They’d be pretty served on a platter for a holiday party or as a fun game-day food.

Or do what we did and just eat them as you make them. 🙂

Italian Tomato Sandwiches

5 from 1 vote

Soft Italian bread with a garlic Parmesan cream cheese spread. These mini Italian tomato sandwiches with fresh parsley make a great appetizer or lunch.

Servings 32

Prep Time 20 minutes minutes

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Ingredients

 

• 8 ounces cream cheese softened
• 1 teaspoon minced garlic
• 1/4 cup sour cream
• 1/4 cup Parmesan cheese
• 1/4 cup Italian shredded cheese or mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 loaf French baguette sliced about ½ inch thick)
• 3 Roma tomatoes diced
• Curly parsley finely chopped

Instructions

 

• In a small bowl, mix the cream cheese until it is smooth. Add the garlic, sour cream, cheeses and Italian seasoning. Mix until well combined. Refrigerate for 1-2 hours.
• Spread a layer of garlic cheese spread on each slice of bread. Top with the diced tomatoes and the chopped parsley.
• Refrigerate until serving.

Notes

The amount of appetizers you get from this recipe depends on the amount of bread you have and how thick you cut the bread. I got about 32 mini sandwiches from the ingredients listed here.

 

The calories shown are based on the recipe making 32 topped slices, with 1 serving 1 slice of bread with toppings. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 65kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 97mg | Potassium: 39mg | Vitamin A: 165IU | Vitamin C: 0.8mg | Calcium: 29mg | Iron: 0.5mg

Author Julie Clark

Course Appetizer

Cuisine American

Calories 65

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