Open Faced Grilled Cheese with Tomato

• Vegetarian

• Produce

  • 2 medium sized cloves Garlic
  • 2 large handful Herbs - i used parsley and basil

• Baking & Spices

  • 2 Of black pepper, twists

• Bread & Baked Goods

  • 1 loaf French or sourdough bread

• Dairy

  • 1 stick Butter
  • 2 cup Cheese - i used a mixture of fontina and parmesan, grated

Found on greenvalleykitchen.com

Description

Ingredients

• 1 large tomato - thinly sliced - then cut each slice in half.
• 2 cup of grated cheese - I used a mixture of fontina and parmesan
• 1 loaf of french or sourdough bread
• One stick of butter
• 2 large handful of herbs - I used parsley and basil
• 2 medium sized cloves of garlic
• A couple of twists of black pepper

Directions

• Finely mince 2 tbs of herbs and set aside.
• In the food processor - blend butter, remaining herbs, garlic and black pepper together.
• Cut loaf of bread in half. Spread butter/herb mixture over bread. You may have some butter/herb mixture left over - save for another use.
• Toast bread under broiler until butter/herb mixture melts and bread is lightly toasted. Remove from oven.
• Sprinkle cheese on the lightly toasted bread and put under broiler. Watch carefully and remove as soon as cheese has melted and started to bubble.
• Place thinly sliced tomatoes over cheesy bread. Put under broiler for 1 minutes so tomatoes are warmed through. Watch closely so it doesnt burn - especially the edges of the bread.
• Lightly sprinkle the minced herb mixture over the open faced grilled cheese with tomato.