I really enjoyed this recipe, even though I wasn’t particularly adept at grilling my cheese curds. Mine were more gooey cheese curds. But a terrific tomato still pushed this dish into delicious territory.
3/4 pound bread (I used rosemary Italian from the market), cubed
2 pounds tomatoes, chopped
12 basil leaves
4 oz cheese curds, cut into pieces
6 tbsp olive oil
2 tbsp red wine vinegar
salt and pepper
1 clove garlic, minced
Combine 4 tbsp oil, vinegar, salt, pepper, garlic and tomatoes – set aside.
Heat cast iron pan. Grill bread cubes and set aside.
Heat pan to medium low and add remaining oil. Sear curds on one side and set aside.
Toss together bread, tomato mixture and curds and serve.