| 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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