grilled cheese curd & bacon panzanella

How To Make grilled cheese curd & bacon panzanella

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