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On the days that we allow ourselves diversion from vegetable soup, we get experimental! Last night, Justin made an Open Faced Double Cheese Melt for kicks, and I got a little sliver to taste (I was finishing up the last of some Pot Stickers). It was freaking YUM.

So in discussion of it today, we thought would be nice to have some paper-thin sliced tomato and onion with the cream cheese and cheddar. We forgot we had chopped green onions left over from Chinese Food night a few nights back, so we used that instead of the yellows we had originally imagined.

assenbled on wheat toast in this order is:

  • thin layer of cream cheese
  • three thinly sliced tomatoes
  • green onions (as you like)
  • shredded cheddar

a note on the cheddar: Justin likes it a lot more than I do, so I think half the amount of cheese we have shown would be equally tasty. In fact, after this photograph I took some of the cheese off the two leftmost toasts and spread it around on the others. I also could imagine a variation with some feta & kalmata olives with a sprig of oregano.

assemble toasts & bake at 350 for around 10 minutes or until cheese is bubbly.



The tomato soup was packaged, but I added some leftover crushed tomato and water to cut back on some of the oil & salt the packaged stuff uses. I dressed it up with some spices (garlic powder, onion powder, oregano and the magical paprika) and topped with parmesean cheese & green onion.

This is how we felt about it: