Broiled Tomato and Gouda Toast

recipe
This open-faced sandwich is best served on chewy sourdough or peasant bread from the bakery. If you can't find either bread, use a hearty white bread.

Yield:

4 servings (serving size: 1 slice)

Recipe from

Oxmoor House

Recipe Time

Prep: 2 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 180
Fat 8.8 g
Satfat 4.4 g
Protein 9.3 g
Carbohydrate 18.0 g
Cholesterol 26 mg
Iron 1.0 mg
Sodium 368 mg
Caloriesfromfat 42 %
Fiber 2.3 g
Calcium 207 mg

Ingredients

4 (1-ounce) slices peasant bread
1 teaspoon olive oil
3 ounces Gouda cheese, thinly sliced
1 teaspoon caraway seeds
4 plum tomatoes, sliced
2 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh thyme

Preparation

Preheat broiler.

Place bread slices on a baking sheet. Broil 1 minute or until lightly toasted. Turn slices and brush with olive oil. Broil 1 minute.

Arrange cheese slices evenly over toast, covering edges. Sprinkle with caraway seeds, and top with tomato slices. Sprinkle with Parmesan cheese and thyme; broil 2 to 3 minutes or until cheese melts.

Note:

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2004
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