Broiled Tomato Slices

  • Spring Grove cook David Rench created a Sunday brunch trio using hot dogs, delicata squash, Emmentaler cheese and flour.

      Spring Grove cook David Rench created a Sunday brunch trio using hot dogs, delicata squash, Emmentaler cheese and flour. Gilbert R. Boucher II | Staff Photographer

  • Spring Grove cook David Rench created a Sunday brunch trio using hot dogs, delicata squash, Emmentaler cheese and flour.

      Spring Grove cook David Rench created a Sunday brunch trio using hot dogs, delicata squash, Emmentaler cheese and flour. Gilbert R. Boucher II | Staff Photographer

 
Posted10/15/2014 6:01 AM

8 garden tomato slices, ½-inch thick

¼ teaspoon salt

 

⅛ teaspoon fresh ground black pepper

1 tablespoon finely chopped fresh sage leaves

½ cup shredded Edelweiss Creamery Emmentaler Swiss Cheese

Heat oven to broil.

Place tomato slices on a cookie sheet. Sprinkle with salt, pepper, chopped sage and top with shredded Swiss cheese. Place under the broiler for 6 to 7 minutes until the cheese begins to brown. All broilers are different based on distance and strength of the heat source. Keep a close watch on this quick cooking method to avoid burning or under cooking. Use a pancake flipper remove tomatoes from pan to plate.

Serves four.

David Rench, Spring Grove

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