grilled cheese curd & bacon panzanella

Recipe by
Diana Adcock
Yes, IL

It's just good and the only way I will eat cheese curds.

yield 6 serving(s)
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For grilled cheese curd & bacon panzanella

  • 2 lb
    garden tomatoes, cored & rough chopped
  • 2 Tbsp
    red wine vinegar
  • 1/2 tsp
    herbs de provence
  • 1 tsp
    minced garlic
  • 12
    fresh basil leaves, julienned
  • 1/2 tsp
    kosher salt
  • 1/4 c
    olive oil, extra virgin
  • 1/2 lb
    ciabatta bread, cut into 1 inch cubes
  • 8 oz
    cheese curds cut in half if large
  • 1/2 lb
    peameal bacon, slivered
  • 1
    head romaine lettuce chopped

How To Make grilled cheese curd & bacon panzanella

  • 1
    In a medium bowl, combine the chopped tomatoes, red wine vinegar, garlic, Herbs de Provence, basil, 1/2 teaspoon salt, and 4 tablespoons of the olive oil.
  • 2
    Set aside.
  • 3
    Chop Romaine and place in a large bowl, set aside.
  • 4
    In a medium mixing bowl toss the remaining olive oil with the bread cubes-coat well.
  • 5
    Set a grill pan over medium-high heat. (I use cast iron)
  • 6
    When hot "grill" the bread cubes until golden brown. Remove and set aside.
  • 7
    While skillet is hot and still oiled (you may need to brush on a little more oil) add curds in a single layer.
  • 8
    Turn off heat and watch curds. You want them crisp and brown on the bottom-just melting on top.
  • 9
    I find it's easiest to remove curds with a fork-transfer to a plate.
  • 10
    While the skillet is still warm toss in slivered peameal bacon-move it around a little-set aside (as in leave it alone where it is)
  • 11
    Into the bowl with the lettuce add the tomato mixture.
  • 12
    Toss well and add bacon, tossing again.
  • 13
    Divide into bowls and top with warm cheese curds, serve.

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