Chive Croute with Tomato & Cheese
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cheese bread
slices |
* |
| 1 | tablespoon |
butter
|
|
| 2 | each |
tomatoes
slices |
|
| 2 | tablespoons |
chives
fresh |
|
| 2 | each |
cheese
cheddar, mozzarella or swiss (enough cheese to cover the , tomatoes.) |
*
|
| 1 | teaspoon |
salt
to taste |
|
| 1 | teaspoon |
black pepper
to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
cheese bread
slices |
* |
| 15 | ml |
butter
|
|
| 2 | each |
tomatoes
slices |
|
| 3E+1 | ml |
chives
fresh |
|
| 2 | each |
cheese
cheddar, mozzarella or swiss (enough cheese to cover the , tomatoes.) |
*
|
| 5 | ml |
salt
to taste |
|
| 5 | ml |
black pepper
to taste |
|
Directions
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.
