Chive Croute With Tomato And Cheese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Canadian | Cheese/eggs, Harned 1994, Herb/spice, Sandwiches, Vegetable | 2 | Servings |
INGREDIENTS
| 2 | Round cheese bread | |
| Butter | ||
| 2 | Ripe tomato slices | |
| 2 | T | Fresh chives, chopped |
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 802
Calories From Fat: 620
Total Fat: 70.6g
Cholesterol: 196.9mg
Sodium: 1541.3mg
Potassium: 437.1mg
Carbohydrates: 10.2g
Fiber: 1.7g
Sugar: 4.8g
Protein: 34.6g