Ingredients
2 slice round cheese bread
1 butter
2 large ripe tomato slices
2 tbsp fresh chives, chopped
2 slice cheddar, mozzarella or swiss cheese, *
1 salt and pepper, to taste
Directions
*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.
Servings: 2 servings
Chive Croute With Tomato & Cheese Recipe brought to you by Recipe Ideas
Categories: Cheese; Tomato
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It is possible to trace the history of `recipes` far back into distant history, in fact as far as pharonic Egypt, and maybe further still. Having said that, mostly, these old recipes were just primitive pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts in ancient history are some stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a collection of documents showing how to cook the recipes prepared by wealthy roman citizens. In his scrolls, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef describes how the cooks of Roman times were skilled in the use of a wide range of spices, including some familiar names such as bay, mint and dill. Later, we find two books which were published in the 14th Century : a book titled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that we all know today, but rather recipes for the types of food cooked for the rich and powerful of that period. Later, in the fifteenth century, people returning from the crusades brought back many new foods, spices and herbs from Arab cooking, such as coriander, basil and rosemary. These new foods and tastes created an eruption in recipe manuscripts, some of which are kept safe in private libraries. During the next few centuries, the powerful and wealthy strove to lay on the best banquets, and as a consequence, cooks and their recipes were greatly in demand. However, it wasn`t until the 19th century that haute cuisine and recipe publications became popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collating, verifying, and publishing recipes of the day. By the advent of the 20th century, cook books were starting to become popular due to more people being able to read, people having more free time and having more money. The revolution that is television gave us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Chive Croute With Tomato & Cheese recipe.
