Chive Croute With Tomato & Cheese Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 slice: Round cheese bread,
Butter,
2 large: Ripe tomato slices,
2 tbsp: Fresh chives, chopped
2 slice: Cheddar, mozzarella or Swiss cheese*
Salt and pepper, to taste
Directions:
*Enough cheese to cover the tomatoes.
Lightly toast cheese bread (dont 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 Enrights Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pp. 28-29. ISBN
0-88862-788-2. Electronic format by Cathy Harned.
Source from luhu.jp
Lightly toast cheese bread (dont 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 Enrights Canadian Herb Cookbook_ by Nancy Enright.
Toronto: James Lorimer & Company, 1985. Pp. 28-29. ISBN
0-88862-788-2. Electronic format by Cathy Harned.
Source from luhu.jp