Chive Croute With Tomato And 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