Grilled Cheese Curd Panzanella
  • 4 tomatoes (about 1 ½ pounds) stemmed and chopped into 1 -inch pieces
  • 1 cucumber, unpeeled, chopped into 1 -inch pieces
  • 12 - 15 basil leaves, thinly sliced (plus more for garnish)
  • 3 tablespoons olive oil
  • 6 slices (8 ounces) ciabatta bread
  • 6 ounces cheese curds, cut into 1 -inch pieces
  • For the Vinaigrette:
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 3 tablespoons white wine vinegar
  • ½ teaspoon dijon mustard
  • ½ teaspoon kosher salt, plus more if needed
  • ¼ teaspoon fresh black pepper
  • ½ cup olive oil
  1. In a large bowl, combine the chopped tomatoes, cucumbers and basil. Stir well and set aside.
  2. Heat 2 tablespoons oil in a large pan over medium heat. Add the ciabatta bread and cook, flipping occasionally, until the bread is crisp and golden brown. Set bread aside on a cutting board to cool for a minute.
  3. Meanwhile, reduce the heat on the pan to medium-low. Wait a minute or two for it to cool down, and then add the remaining tablespoon of olive oil. Add the curds and cook until they are browned and crisp on the bottom, but not completely melted on top, about a minute or so. When done, use a spatula to carefully remove the curds from the pan and set aside on a plate.
  4. Chop the bread slices into 1-inch cubes and toss well with the tomato and cucumber mixture. Add the cheese curds and toss well.
  5. For the vinaigrette, whisk together the shallot, garlic, white wine vinegar, dijon, salt and pepper. While constantly whisking, slowly stream in the ½ cup olive oil. Stir the vinaigrette into the tomato mixture and mix well. Taste and add a bit more kosher salt if needed. Garnish with extra basil and serve.
Recipe by Allons-Eat! at