Grilled Cheese Curd Panzanella
- 2 pounds heirloom tomatoes, stemmed, roughly chopped
- 2 tablespoons red wine vinegar
- 1 medium clove garlic, minced (about 1 teaspoon)
- 12 fresh basil leaves, chopped
- Kosher salt
- 6 tablespoons extra virgin olive oil, divided
- 3/4 pound hearty bread (ciabatta works well), sliced into 1-inch thick slices
- 4 ounces cheese curd, cut into 1-inch cubes
- This recipe is vegetarian
- Produce
- Basil, fresh leaves (12)
- Garlic (1 medium clove)
- Heirloom tomatoes (2 pounds)
- Condiments
- Red wine vinegar (2 tablespoons)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra virgin (6 tablespoons)
- Bread & Baked Goods
- Bread, hearty (3/4 pound)
- Refrigerated
- Cheese curd (4 ounces)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
44.6Rating
1-100
1-100
12Tweets
11Facebook
Shares
Shares
0StumbleUpon
Views
Views
57PinterestPins
Recipe Stats
Published August 13, 2012 (6 months ago).
38 people saved this recipe.
