Baked Tomato Sandwiches With Montrachet(Yields 24 Servings)

• 13 (8 oz. each) tomatoes
• 1 lb. Montrachet, softened (goat cheese)
• 8 oz. cream cheese, softened
• 1/4 c. heavy cream
• 1/4 c. chives, chopped
• 1/4 c. basil, chopped
• 4 eggs, lightly beaten
• 1 qt. dry bread crumbs
• 1 1/2 c. butter
• 1/2 c. olive oil
• 1/2 c. balsamic vinegar
• 6 qt. mixed baby lettuces

1. Cut tomatoes into 48 (1/2-inch) slices; reserve.
2. Combine Montrachet and cream cheese.
3. Add cream, chives and basil.
4. Spread 2 tablespoons cheese mixture on 24 reserved tomato slices.
5. Top with remaining slices to make "sandwiches".
6. Dip sandwiches in eggs; coat with crumbs.
7. Cover.
8. Refrigerate 30 minutes or until cheese is firm.

tomatoes, montrachet, cream cheese, heavy cream, chives, basil, eggs, bread crumbs, butter, olive oil, balsamic vinegar, mixed baby lettuces

Taken from www.cookbooks.com/Recipe-Details.aspx?id=432680 (may not work)