grilled cheese curd & bacon panzanella
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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
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2 lbgarden tomatoes, cored & rough chopped
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2 Tbspred wine vinegar
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1/2 tspherbs de provence
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1 tspminced garlic
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12fresh basil leaves, julienned
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1/2 tspkosher salt
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1/4 colive oil, extra virgin
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1/2 lbciabatta bread, cut into 1 inch cubes
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8 ozcheese curds cut in half if large
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1/2 lbpeameal bacon, slivered
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1head romaine lettuce chopped
How To Make grilled cheese curd & bacon panzanella
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1In 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.
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2Set aside.
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3Chop Romaine and place in a large bowl, set aside.
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4In a medium mixing bowl toss the remaining olive oil with the bread cubes-coat well.
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5Set a grill pan over medium-high heat. (I use cast iron)
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6When hot "grill" the bread cubes until golden brown. Remove and set aside.
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7While skillet is hot and still oiled (you may need to brush on a little more oil) add curds in a single layer.
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8Turn off heat and watch curds. You want them crisp and brown on the bottom-just melting on top.
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9I find it's easiest to remove curds with a fork-transfer to a plate.
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10While 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)
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11Into the bowl with the lettuce add the tomato mixture.
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12Toss well and add bacon, tossing again.
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13Divide into bowls and top with warm cheese curds, serve.
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