Grilled Cheese Curd & Bacon Panzanella

Grilled Cheese Curd & Bacon Panzanella Recipe

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Diana Adcock

By
@Anaid

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

Rating:
☆☆☆☆☆ 0 votes
Serves:
6
Prep:
20 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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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

Step-by-Step

  • 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.

Printable Recipe Card

About Grilled Cheese Curd & Bacon Panzanella

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




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