Recipe - Chive Croute With Tomato And Cheese

2 sl Round cheese bread
Butter
2 lg Ripe tomato slices
2 tablespoon Fresh chives; chopped
2 sl Cheddar, mozzarella or Swiss
cheese*
Salt and pepper; to taste

*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. 2829. ISBN 0888627882. Electronic
format by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini