Fried Cheese Curds
My favorite way to have cheese curds is when they are warm and toasty. Take a container of these wonderful curds and put them in a non-stick skilet. Turn the heat to high. Do not add oil. Melt them down to they become almost watery. Turn down the heat to crisp them up.
For an extra treat, grill a portabella mushroom and a slice of tomatoe. Layer the toasted cheese curds on your roasted portabela mushroom than a grilled slice of garden fresh tomatoe. Drizzle a little balsamic vinegar on top then serve.
It’s out of this world.