1. Spread tomatoes on paper towels to sop up oil.
2. Cut cheese into small dice, wrap tomato pieces around cheese bits, and skewer with a toothpick. Serve on bed of greens or on a plate, garnished with fresh herbs.
Amy Thielen, author of The New Midwestern Table and host of Heartland Table, says when it comes to freshwater fish, “the lack of a crust opens up a world of flavor possibilities.”