| 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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