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Grilled Cheese Curd Panzanella

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Grilled Cheese Curd Panzanella

Ingredients

  • 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
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