Chive croute with tomato & cheese
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | slices | Round cheese bread |
| Butter | ||
| 2 | larges | Ripe tomato slices |
| 2 | tablespoons | Fresh chives; chopped |
| 2 | slices | Cheddar, mozzarella or Swiss cheese* |
| Salt and pepper; to taste | ||
Directions
*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.