Fresh, summer, dirt-grown tomatoes are a weakness. They are good for only a few weeks, and then it's another year until they are available again. I can eat them breakfast, lunch, and dinner when they are in season.
We had some cheddar cheese ball leftovers (I know what you're thinking: how on Earth did you end up with leftover cheese ball?! It happens.). Hunks of cheese ball on thick slabs of fresh 'mater, heated under the broiler for some cheesy-tomatoey goodness. Now that, is a summer breakfast.
These are admittedly darker than I was aiming for, but they were warm and gooey and gone in ten minutes.
Refrigerator Roundup = Leftovers. Reinvented.
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