Grilled Cheese Curd Panzanella Recipe
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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