Point Reyes Toma Cheese Croutons, Tomato Cucumber Dill Salad

from St. Supéry estate chef Tod Kawachi


½ C Point Reyes Toma, finely grated

2 ea Sourdough Bread, ½” slices

1 C Ripe Heirloom Tomatoes

½ C Cucumbers

Pickled Onions *optional

1 sprig Dill, chopped

½ Lemon, zest & juice

1 ea Garlic clove, whole

½ C Extra Virgin Olive Oil

Salt (to taste)

Black Pepper (to taste)


Grate the Point Reyes Toma cheese as using a microplane or fine grater.

To prepare the croutons, cut the Sourdough bread into ½ “ cubes. In a pan heat the extra virgin olive oil with the whole garlic clove over low heat. Pan fry the croutons until golden brown then drain then from the oil and while still hot toss in a bowl with the cheese to mix and coat well. Lay the croutons out on a tray to set and cool. Strain and cool the garlic infused evo for later use.

Wash and slice the tomatoes and cucumbers into bite size chunks, place in a bowl and dress with 1/2 tsp lemon zest and 2 tsp juice, chopped dill, 2 Tbl garlic extra virgin olive oil and season to taste with salt and fresh ground black pepper. Garnish with the cheese croutons and any extra grated Toma and enjoy with St. Supery Dollarhide Sauvignon Blanc.

Reviews (0)

There are currently no reviews for this recipe. Why don't you leave one of your own?

You must be logged in to leave a review. Log in here.