Instructions: *Enough cheese to cover the tomatoes.

Lightly toast cheese bread (dont 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.

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