See below ingredients and instructions of the recipe
2 sl Round cheese bread
2 lg Ripe tomato slices
2 tb Fresh chives; chopped
2 sl Cheddar, mozzarella or Swiss
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. 28-29. ISBN
0-88862-788-2. Electronic format by Cathy Harned.