* 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.