Grilled Cheese Curd & Bacon Panzanella

Grilled Cheese Curd & Bacon Panzanella Recipe

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Diana Adcock


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

☆☆☆☆☆ 0 votes
20 Min
30 Min
Stove Top


2 lb
garden tomatoes, cored & rough chopped
2 Tbsp
red wine vinegar
1/2 tsp
herbs de provence
1 tsp
minced garlic
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
head romaine lettuce chopped


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.
2Set aside.
3Chop Romaine and place in a large bowl, set aside.
4In a medium mixing bowl toss the remaining olive oil with the bread cubes-coat well.
5Set a grill pan over medium-high heat. (I use cast iron)
6When hot "grill" the bread cubes until golden brown. Remove and set aside.
7While skillet is hot and still oiled (you may need to brush on a little more oil) add curds in a single layer.
8Turn off heat and watch curds. You want them crisp and brown on the bottom-just melting on top.
9I find it's easiest to remove curds with a fork-transfer to a plate.
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)
11Into the bowl with the lettuce add the tomato mixture.
12Toss well and add bacon, tossing again.
13Divide into bowls and top with warm cheese curds, serve.

About Grilled Cheese Curd & Bacon Panzanella

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Canadian