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Suzy’s Caprese

Featuring: Sargent Dairy Cheese Curds

1/2 cup Sargent Dairy 3.25%MF Milk 

1 clove of garlic, grated 

1 tsp white wine vinegar 

3 tbsp olive oil, divided

6 on-the-vine  tomatoes

1 cup Sargent Dairy Cheese Curds 

1 tbsp oats, toasted 

1 tbsp barley, toasted 

1 handful fresh chives, cut into 1-inch pieces 


● In a small mixing bowl, whisk together milk, garlic, vinegar and 1 tbsp olive oil and season to taste with salt and pepper. Set dressing aside. 

● Heat 1 tbsp olive oil in a cast iron skillet set over medium-high heat, add tomatoes,and cook until blistered and beginning to release their juices, about 5 minutes. Season to taste with salt and pepper.

● Place tomatoes on a serving platter and arrange cheese curds around them. Spoon reserved dressing over top of tomatoes and garnish with chives, oats, and barley and remaining 1 tbsp olive oil and serve. 


Serves 2