Grate both cheeses finely so the pimento spread cuts neatly inside a narrow sandwich instead of dragging long shreds across the knife. White cheddar does most of the work, while a smaller amount of smoked Gouda gives the filling a savory edge without turning it into a smoky dip. Drain the pimentos until they look matte rather than glossy with jar liquid. There’s no cream cheese in this version, so let the grated cheeses sit briefly at room temperature before folding them into the mayonnaise. Keep the finished layer modest; the point of a tea finger is to eat the whole thing comfortably in a couple of bites.