Chive Croute With Tomato & Cheese Recipe

* Enough cheese to cover the tomatoes.

Step 1

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.

Step 2

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.

Things You'll Need

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

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