Title: Chive croute with tomato & cheese
 Categories: Cheese, Herb, Sandwiches, Vegetables, Canadian
      Yield: 2 Servings
 
      2 sl Round cheese bread
           Butter
      2 lg Ripe tomato slices
      2 tb 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. 28-29. ISBN
  0-88862-788-2. Electronic format by Cathy Harned. Submitted By
  CCH@SALATA.COM (CATHY HARNED) On 09 JAN 96 071521 -0800