Baked Tomato "Sandwiches" With Montrachet(Yields 24 Servings) - cooking recipe

Ingredients

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

Preparation

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