Grilled Cheese Curd & Bacon Panzanella

Grilled Cheese Curd & Bacon Panzanella

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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
  • 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.

Printable Recipe Card

About Grilled Cheese Curd & Bacon Panzanella

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

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