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