Grilled Cheese Curd Panzanella

Ingredients

• 2 pounds heirloom tomatoes, stemmed, roughly chopped
• 2 tablespoons red wine vinegar
• 1 medium clove garlic, minced
• 12 fresh basil leaves, chopped
• Kosher salt
• 6 tablespoons extra virgin olive oil, divided
• 3/4 pound hearty bread, sliced into 1-inch thick slices
• 4 ounces cheese curd, cut into 1-inch cubes

Directions

1. In a large bowl, add the chopped tomatoes, red wine vinegar, garlic, basil, 1/2 teaspoon salt, and 4 tablespoons olive oil. Mix everything together thoroughly, then leave it to sit while you work on the bread.
2. Place a grill pan over medium-high heat. Coat the bread slices with 1 tablespoon of the oil, then grill them, turning now and then, until they are crisp and marked from the pan. Move the bread to a cutting board and let it cool for 1 minute.
3. While the bread rests, turn the grill pan down to medium-low. Give it 1 or 2 minutes to lose some heat, then brush it with the remaining 1 tablespoon olive oil. Add the cheese curds and cook them until the bottoms are browned and crisp but the tops have not fully melted. Use a fork to carefully lift the curds from the pan, and transfer them to a plate.
4. Cut the grilled bread into 1-inch cubes, then toss it thoroughly with the tomato mixture. Taste and add more salt if it needs it. Spoon the panzanella into 4 large bowls, then finish each one with the grilled cheese curds.