Sunday brunch for a beautiful sunny day!
Cut cherry tomatoes (or whatever you have at hand) in half and salt. Top with a young cheese that melts well (I used a young Gouda). Heat some oil in a frying pan, add the tomatoes and cover until the cheese has melted, then take the lid off and let the liquids pooling in the pan cook down. Before serving top off with herbs and/or hot sauce (both optional). You can also bake these in the oven if you prefer!
Fry the sliced mushrooms in butter with some minced garlic. Season with salt and freshly ground black pepper, add a squeeze of fresh lemon juice and parsley - serve immediately.
Eat this with a thick slice of delicious bread, lightly toasted, and a big cup of tea!