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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Vegetables Canadian Cheese/eggs, Harned 1994, Herb/spice, Sandwiches, Vegetables 2 Servings

INGREDIENTS

2 sl Round cheese bread
Butter
2 lg Ripe tomato slices
2 tb Fresh chives; chopped
2 sl Cheddar, mozzarella or Swiss cheese*
Salt and pepper; to taste

INSTRUCTIONS

*Enough cheese to cover the tomatoes.
Lightly toast cheese bread (don't brown).  Butter bread and top each slice
with tomato slice.  Season with salt and pepper and sprinkle about 1 ts.
chives on top of each.
Top with cheese.  Place a few inches under a preheated broiler; broil until
cheese is melted and bubbling. Top croutes with remaining chives and serve
at once.
Enright suggests serving this as a snack or with soup for a light lunch.
She also suggests that, if serving this for brunch, a poached egg be put
atop each tomato before topping with the other ingredients.
From _Nancy Enright's Canadian Herb Cookbook_ by Nancy Enright. Toronto:
James Lorimer & Company, 1985.  Pp. 28-29. ISBN 0-88862-788-2. Electronic
format by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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