Ingredients Jump to Instructions ↓

  1. 2 Round cheese bread

  2. Butter

  3. 2 Ripe tomato slices (large)

  4. 2 tablespoons 30ml Fresh chives - chopped

  5. 2 Cheddar - mozzarella or Swiss

  6. Salt and pepper - to taste

Instructions Jump to Ingredients ↑

  1. *Enough cheese to cover the tomatoes.

  2. 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 tsp chives on top of each.

  3. 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.

  4. 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.

  5. From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright.


Send feedback